Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Hunting & Fishing
"Official" Wild Game Cooking Pic and Recipe Thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="deli_llama" data-source="post: 2158562" data-attributes="member: 25974"><p>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.</p><p></p><p>No pics, but it is good.</p></blockquote><p></p>
[QUOTE="deli_llama, post: 2158562, member: 25974"] 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. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Hunting & Fishing
"Official" Wild Game Cooking Pic and Recipe Thread
Search titles only
By:
Top
Bottom