I'm going to have to find a new header picture - this one (snow covered dock) makes me cold just looking at it. Joanne suggested a spring one might hurry it along so I'll look for one.
We are big fans of Rotel and use it in many dishes – I wish I had invented it. With Bev’s restrictive diet, it is one of the things she can eat and it goes well with most things, including fish. For this meal it was a marrying of the two.
We order from Penzey’s Spices on a regular basis and each order is accompanied by some type of free spice to try and I found we had some Salsa Salad Seasoning, which, after reading the ingredients, seemed like it would go well with the Rotel and make southwestern crappie. To make this as lo-cal as possible, I thought poaching the fish in Rotel made sense.
I added a can Rotel to the skillet along with 1 tsp of the spice. While it was heating, I sprinkled the top side of the fish with it and S&P. When the Rotel was hot, I nestled the fish down into it, covered the pan and cooked for 5 minutes.