Extra Pan Fish? Try Sauteed Crappie with Butter Sauce
Staff Account
March 28, 2022
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8 3 ounce crappie fillets skin removed
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1 cup all-purpose flour
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1 tablespoon salt
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1/2 teaspoon white pepper
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1 tablespoon garlic powder
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5 tablespoons butter chilled
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2 tablespoons olive oil
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1/4 cup dry white wine
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1 lemon juice only
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1/3 cup fresh basil leaves
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8 slices tomato about 1/4-inch thick
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1 avocado sliced into 8 thin slices
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Combine flour, salt, white pepper and garlic powder in a small bowl. Dust fish with flour mixture.
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Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 – 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm.
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Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
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For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.
