| BBQ CRAPPIE STIR FRY |
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1/4 tsp. paprika
1/4 tsp. freshly ground pepper
1/4 tsp. salt
1 tomato, cut into 7-8 wedges
1/4 tsp. freshly ground pepper
1/4 tsp. salt
1 tomato, cut into 7-8 wedges
3/4 lb. crappie fillets
1 tbsp. butter
1 green pepper cut into chunks
1 med. onion, thinly sliced
1 tbsp. butter
1 green pepper cut into chunks
1 med. onion, thinly sliced
Prepare grill for medium direct heat. Cut 2 18x18-inch sheets of heavy-duty foil. Arrange fillets in
center of 1 sheet of foil. Fold up edges of foil to hold juices. Dot fillets with butter. Sprinkle fillets
evenly with pepper chunks, onion slices, paprika,pepper and salt. Cover with remaining sheet of
foil, crimping the edges together to seal.
Place packet on cooking grate. Grill,uncovered, for 5 minutes. Stir, recover. Grill for 3 minutes
longer. Add tomato. Re-cover. Grill 5-7 minutes longer, or until fish is firm and opaque and just
begins to flake with a fork and tomoto is hot, stirring once or twice.
center of 1 sheet of foil. Fold up edges of foil to hold juices. Dot fillets with butter. Sprinkle fillets
evenly with pepper chunks, onion slices, paprika,pepper and salt. Cover with remaining sheet of
foil, crimping the edges together to seal.
Place packet on cooking grate. Grill,uncovered, for 5 minutes. Stir, recover. Grill for 3 minutes
longer. Add tomato. Re-cover. Grill 5-7 minutes longer, or until fish is firm and opaque and just
begins to flake with a fork and tomoto is hot, stirring once or twice.