Thread: Grilled crappie disaster

My fish basket works great with trout or salmon, they are kind of naturally oily, never tried it with a white meat fish. Regarding your cooking process; I always grill fish on HI. We I cook a 3/4 thick piece of fish it is done in 8 minutes.

I haven't tried any more crappie on the grill but since I first posted this, we have learned more about it (mostly from replies here) and cooked large catfish fillets and last night I tried it out on bass. We caught a couple nice keeper LMB (16"+) Sunday. I put some olive oil in a container along with a good dose of black pepper and Tony Chacerie's creole seasoning. I coated all of the fillets with the mixture, put them into the basket, and onto a hot grill. I really didn't time the cook but used my visual judgement and I think they turned out great. My wife loves fish and she said it was the best she had ever tasted. She did ask me to back off the black pepper a bit.

I plan on trying this on some fillets off LARGE crappie when the fall bite cranks back up.