I have been doing something I like with crappie fillets. I start by heating a pan over medium heat, then adding butter, and I have been using Kerrygold Irish Butter. Drop un-breaded, or Naked crappie fillets, dressed in a little salt and pepper, into the pan and start to brown them, flip the fillets and allow the otherside to brown. Now, squeeze one half a lemon over the fillets just before they are completely cooked. Let them cook in the butter and lemon solution until they are cooked to the correct done-ness. Remove the fish, and set aside. In the same pan, add about half a red onion sliced in long slivers. Sautee for a minute or so, and squeeze the other half of the lemon over top, the acid will turn the onions bright red, and break down proteins in the butter creating a light sauce. Sautee until the onions are bright and translucent, and finish with a few splashes of red wine. Once the sauce has reduced simply pour the mixture over the top of the Crappie fillets and have a blast.
No pics, but it is good.
No pics, but it is good.