Beer Battered Fish with Jalapeño Basil Cream Sauce for an easy meal that will bring everyone to the table. This recipe is in partnership with Gorton’s Seafood.
A few years ago, I read a book called Bread and Wine. This book made me rethink about dinner time and especially not stressing about having others over to your house. One thing that I took away from this great read is that I need to value my time around the table with my family and that the little things can wait.
We try “most” nights to leave the TV off and concentrate on our conversations while sitting around the table. Yes, sometimes a cranky kid comes in and we give in so that we can have a little peace of mind. This allows for me to soak in all the information I can about my kids’ lives and they get so excited about reciting what they did earlier on in the day.
This Beer Battered Fish with Jalapeño Basil Cream Sauce was the perfect recipe to share around the table. The kids absolutely loved eating the fish on a stick and the basil cream sauce was like the icing on the cake. The basil came right out of our garden and everyone was able to pitch in to help make the sauce. *Hint – If you involve the kids in the kitchen they are more inclined to eat their dinner.
I used Gorton’s Seafood Beer Battered Fish Fillets for this recipe. After the baking process, I inserted skewers into the middle to make the fish on a stick. You can dip them into ketchup, ranch or this Jalapeño Basil Cream Sauce in the recipe below. You can omit the jalapeno if your kids, friends or family members are picky about their spicy foods.
ENJOY ~ Meagan
Beer Battered Fish with Jalapeño Basil Cream Sauce
Ingredients
- 1 jalapeño, deveined and deseeded
- 1 teaspoon chopped garlic
- 1/2 cup sour cream
- 1/2 cup greek yogurt
- 3 tablespoons extra virgin olive oil
- 20 basil leaves
- salt
Instructions
For the Jalapeño Basil Cream Sauce
- Add all of the ingredients into a food processor. Pulse or puree until all basil leaves and jalapeño chunks are finely chopped and everything is well mixed. Season at the end with a pinch of salt.
- Place in refrigerator until ready to use.
For the Fish on a Stick
- Preheat oven to 425 degrees F.
- Arrange on a metal non-stick baking pan.
- Bake 23-25 minutes total*. Flip after 14 minutes.
- Remove from oven and insert a bamboo skewer in the middle.
Disclosure: This is a sponsored post on behalf of Gorton’s Seafood and all opinions are 100% my own.