Tangy crappie fillets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Limes | |
| ¼ | cup | Butter; melted |
| 12 | mediums | Shrimp; peeled, deveined and finely chopped |
| ⅛ | teaspoon | Pepper |
| 12 | larges | Crappie or sole fillets; (about 2 pounds) |
| 2 | Limes | |
| 3 | tablespoons | Butter; melted |
Directions
1. Juice the 2 limes; reserve ¼ cup juice. Combine juice, ¼ cup melted butter, shrimp, and pepper.
2. Place fish in single layer on rack of unheated broiler pan. Broil 4 inches from heat for 3 minutes. Spoon shrimp mixture over fillets. Broil for 2 to 3 minutes more or till the fish is done.
3. To serve, juice remaining 2 limes to get about ¼ cup; heat juice.
Spoon the hot lime juice onto 6 heated dinner plates. Place fish and sauce on plates. Drizzle with the remaining 3 tablespoons of melted butter.
Serves 6.
Published in Midwest Living 6/1990 Submitted by Carriej999@... 5/98 Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998