Blackened Sheepshead With Basil-Lime Cream Sauce

The sheepshead is not the prettiest piscean in the pond but — wow — they are a knockout in the kitchen. The flesh is white, flaky and mild so it’ll stand up to the grill and takes flavors beautifully. Our favorite way to serve it? Blackened, with a spicy/tangy basil-lime cream sauce. Try it. You’ll like it. 

  • Olive oil
  • 4 6-ounce sheepshead fillets
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 jalapeno pepper sliced into rings
  • Lime slices for serving
  • Avocado slices for serving if desired
  • s½ cup crema or sour cream
  • Juice from half a lime
  • Zest from half a lime + more as needed
  • 1-1/2 tablespoons finely chopped basil
  • Heat olive oil in a large pan to medium-high heat.
  • Season the whitefish fillets with the cayenne, paprika, garlic, basil and salt and pepper.
  • Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Add a splash of water and cover. Cook another few minutes, or until the fish is cooked through and moist. Don’t overcook or it can become dry.
  • While the fish is cooking, add the jalapeno slices to a hot pan with a splash of olive oil and crisp them up, a couple minutes per side. Remove from heat.
  • Make the cream sauce by whisking together the sour cream, lime juice, lime zest and basil.
  • Drizzle the basil-lime cream over the filet.
  • Serve with crispy jalapeno slices, slices of lime, a few slices of avocado and a bit more lime zest over the top.
Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425

8780 E CR 466
The Villages, FL 32162
352.751.1755