Any body here have a good baked crappie fish recipe that they would share. My doc tells me my cholesterol level is to high and he wants me to quit eating fried fish. What a doc. Thanks.
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Any body here have a good baked crappie fish recipe that they would share. My doc tells me my cholesterol level is to high and he wants me to quit eating fried fish. What a doc. Thanks.
I use this baked crappie recipe quite regularly.
You will simply need a 9 inch x 3 inch deep caserole dish.
White rice, ( minute rice works great)
1 pound crappie filets
1 can cream of chicken soup
4 - 6 oz monterey jack cheese sliced fairly thin
canned or fresh mushrooms (optional, I do them on half just for the rest of the family, yuck for me:eek:)
Peas (canned or frozen)
Corn ( canned or frozen)
Salt
Pepper
Paprika
Oregano
Basil
Parmesan cheese (block or pre grated)
Season to your taste.
Simply put about 1 inch of the precooked rice on the bottom of the caserole dish.
Cover rice with a solid layer of the filets..
Cover filets with a layer of peas, corn, and mushrooms.
Cover that layer with a layer of cheese.
Repeat layering starting with another layer of rice as above.
Layer until just below the top of caserole dish.
Pour on the can of cream of chicken soup and bake at 325 until bubbling and all cheese looks melted. ( Maybe about 30 minutes.)
60 seconds before removing from oven cover surface of caserole with a nice layer of the parmesan cheese. Continue to bake until the parmesan is slightly browned.
Serve with a side of fresh grilled asparagus or seasoned broccoli
Garlic butter dipped 2 inch thick french bread toast.
And sauteed peaches with a dash of vanilla and cinammon brown sugar still warm over a scoop of vanilla ice cream.
Make sure you have a loose fitting pair of pants and a comfy recliner handy for after this meal.:D
Sounds good, wonder how many calories.
i like this one. it is really simple but good. take your crappie fillets and soak them in cold water and lemon juice for an hour or so. take a baking tray . put a large sheet of aluminum foil on the tray. spray with butter flavored non-stick cooking spray. place fillets on foil. put a little butter(you can substitute more butter flavored non stick cooking spray or olive oil) on each fillet. sprinkle some piliterri's bold and spicy seasoning on the fillets, i squeeze some lemons on top of the fillets. cover with another sheet of foil over the fillets. fold the edges of the foil to keep the fish most. cook on 325 for about 35-40 minutes .
spray a baking dish. lightly coat fillets with catalina dressing. bake at 325 for about 15 minutes turn fillets, brush other side with catalina, bake 20-25 more minutes till flakey.
We really like this one. And it's fast and simple. This is for fillets, don't know if it works on whole fish. Here goes. Pat dry your fillets, place skin side down on a greased cookie sheet. If they are skin side up they will curl up something awful. Salt and pepper lightly, sprinkle with garlic powder, onion powder and lemon pepper and just a touch of Tony Chachere's original creole seasoning. Put a couple dollops of butter on each fillet, scatter onion ring on top and place under the broiler for 6 or 7 minutes. I started doing this when my doctor got nosey too. Try it! I think you'll like it. I still have deep fried crappie every now and then. Everything in moderation.Quote:
Originally Posted by gaspin