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

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