Sheepshead Fish and Fragrant Lime-Basmati Rice

Instructions

WHAT YOU NEED

 

Garlic-Lime Basmati Rice:

1 c. long-grain basmati rice

Coarse salt

½ c. fresh cilantro

2 tablespoons fresh squeezed lime juice

1 tbsp. olive oil

2 garlic cloves

 

Sheepshead Fish:

2 tbsp. olive oil

2 Sheepshead filets

Kosher salt

Ground black pepper

1 stick unsalted butter, sliced

1 tbsp. olive oil

2 shallots, minced

1 tbsp. garlic minced

2/3 c. dry white wine

2 tbsp. capers, rinsed and rough chopped 

2 tbsp. fresh lemon juice

2 tbsp. collard greens, finely chopped

 

Cajun seasoning

½ tomato, diced

 

WHAT TO DO

1. In a medium saucepan, bring chicken stock to a boil. Add rice and a nice pinch of salt to pot. Stir rice and cover; reduce to a simmer. Cook until stock is absorbed and rice is tender,15 to 18 minutes.

2. In a blender combine cilantro, lime juice, oil, garlic, and water; blend until smooth. Stir into cooked rice thoroughly. Set rice aside to serve with fish dish.

3. Preheat oven to 350 degrees. Score filet of fish, season generously with salt and pepper on both sides, dust with all-purpose flour. Add olive oil to a cast iron skillet on medium-high heat. Place fish skin side down; cook until crispy. Turn over and cook for 1 minute.

4. Remove fish from skillet and place on a roasting pan.  Put pan in oven and bake until flaky, about 10-12 minutes. Remove from oven set aside. In the same skillet, add 1 tbsp. butter, olive oil, shallots and garlic; cook until vegetables are fragrant and soft.  Pour in white wine add capers and lemon juice; reduce to half. Add the rest of butter, chopped collard greens and season with Cajun seasoning to taste.

5. Place lime rice on a large plate and top with fish.  Spoon Cajun lemon-caper sauce around rice. Season diced tomatoes with salt and pepper to taste. Garnish with tomatoes and fresh herbs.

 

 

 

 

 

 

 

 

Ingredients
  • 1 c. long-grain basmati rice
  • Coarse salt
  • ½ c. fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 2 Sheepshead filets
  • Kosher salt
  • Ground black pepper
  • 1 stick unsalted butter, sliced
  • 1 tbsp. olive oil
  • 2 shallots, minced
  • 1 tbsp. garlic minced
  • 2/3 c. dry white wine
  • 2 tbsp. capers, rinsed and rough chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. collard greens, finely chopped
  • Cajun seasoning
  • ½ tomato, diced

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