| PANFISH BEER BITES |
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Marinade:
1/4 c. margerine
1 Tbsp. olive oil
4 to 5 garlic cloves, crushed
1/4 tsp. minced onion
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 c. beer
1/4 c. margerine
1 Tbsp. olive oil
4 to 5 garlic cloves, crushed
1/4 tsp. minced onion
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. ground pepper
1/2 c. beer
6 Wooden Skewers (10 in.)
2 lbs. Crappie Fillets
2 lbs. Crappie Fillets
Soak wooden skewers in water for 1/2 hour. In one quart saucepan, combine marinade ingredients.
Cook over medium-low heat for 3 to 5 minutes, or until margerine is melted and mixture is hot,
stirring occasionally. Remove from heat. Blend in beer and set aside.
Cut each fillet lengthwise into strips. Thread strip onto each skewer, accordian style. Arrange
skeweers in single layer in 11x7 inch baking dish. Pour marinade over fish, turning to coat. Cover
with plastic wrap and refriderate 8 hours or overnight, turning occasionally.
Spray cooking grate with nonstick vegetable spray. Prepare grill for medium direct heat. Drain and
discard marinade from fish. Arrange skewers on prepared cooking grate. Grill covered for 3
minutes. Turn over skewers. Grill covered an additional 2 to 3 minutes or until fish is firm and
opaque and just begins to flake. Serve with butter and lemon.
Cook over medium-low heat for 3 to 5 minutes, or until margerine is melted and mixture is hot,
stirring occasionally. Remove from heat. Blend in beer and set aside.
Cut each fillet lengthwise into strips. Thread strip onto each skewer, accordian style. Arrange
skeweers in single layer in 11x7 inch baking dish. Pour marinade over fish, turning to coat. Cover
with plastic wrap and refriderate 8 hours or overnight, turning occasionally.
Spray cooking grate with nonstick vegetable spray. Prepare grill for medium direct heat. Drain and
discard marinade from fish. Arrange skewers on prepared cooking grate. Grill covered for 3
minutes. Turn over skewers. Grill covered an additional 2 to 3 minutes or until fish is firm and
opaque and just begins to flake. Serve with butter and lemon.