Thread: Grilling Crappie ????

Did a little experimenting. Good results.

I basted the fillet with Extra Virgin olive oil (used my finger to smear the oil).

I then placed fillet in plate filled with bread crums and coated real good.

Next I sprinkled (heartily) the fillet with Paul Purdommes' seasoning.

I placed the the filet in the GF which I sprayed with PAM.

I cooked for 10 minutes (medium size fillets).

No stick and it is gooooood.

I cooked some with the Cajun spice too...hot but goooood too.


The secret is the olive oil.

I have pan cooked fish in olive oil before, thus this approach.

Too hot to grill outside and I wanted to try the GF out. It is an older model, but a gift from my Yankee neighbor at the lake.

Brenda don't like me in her kitchen. I burn stuff........