Blackened Sheepshead with Basil Cream Sauce, Green Salad and Guacamole

Been a while since since I have done one of these.

I am well aware that some do not like Sheepshead, but that is because they have not had this dish. Here is how I make it.



Blackened Sheepshead with Lemon Basil Cream Sauce

Ingredients:



Blackened Sheepshead:

- 3 Tablespoons Olive oil
- 2 6-ounce Sheepshead fillets
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon granulated garlic
- 3/4 teaspoon dried basil
- Salt and pepper to taste
- Guacamole, if desired for serving
- Lemon Basil Cream Sauce

Lemon Basil Cream Sauce:

- 1/4 cup crema or sour cream
- 1 Tablespoon heavy cream
- 1 Tablespoon lemon juice
- Zest from one lemon as desired
- 1 Tablespoon Basil chiffonade
- 1 teaspoon jalapeño, diced
- 1 Tablespoon green onion tops, sliced

Guacamole:

2 ripe avocadoes, diced
1 Tablespoon Lime juice
1 1/2 Tablespoons finely diced onion
2 teaspoons Lawry’s Garlic Salt
1 medium Roma Tomato, diced


Directions:

- For Guacamole, mix ingredients in a bowl and refrigerate (covered in plastic wrap) until needed. The photo shows one avocado. I used two. Mix until smooth or leaving chunks of Avocado as desired.







Thaw Sheepshead fillets under running water, until thawed, then remove from vac freezer bag and pat dry



- Make blackening seasoning by combining Paprika, Cayenne, dried Basil, Garlic Salt, and black pepper. Mix well.





- Dry the fish fillets, Season the Sheepshead fillets with the blackening seasoning and set aside.



- Heat olive oil in a large pan to medium high temperature. Fish fillets should sizzle when placed in pan.



- Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Do not overcook the fish.

- Make the lemon basil cream sauce by whisking together the sour cream, lemon juice, lemon zest, jalapeño bits, heavy cream, green onion tops, and fresh basil chiffonade.







- Drizzle the basil-lemon cream over the whitefish and serve with simple lettuce and tomato salad and guacamole.







Thanks for looking at my recipe post.