I’ve posted several times about crappie
and I’ve posted about lemon butter caper sauce several times as well, but this meal was
incredible. We began by making the wine lovers pasta using the recipe from A Spoonful Of Thyme. Check out Kathy’s blog for the recipe, which
I followed using homemade chicken broth and taking the lid off toward the end to
ensure the liquid cooked off.
For the crappie, I sprinkled the fish with a little Emeril’s Essence, dusted with flour, and sautéed it in olive oil. When it was done, I put it in the toaster oven preheated to 135* F to keep it warm.
Then I made the sauce in the same pan:
For the crappie, I sprinkled the fish with a little Emeril’s Essence, dusted with flour, and sautéed it in olive oil. When it was done, I put it in the toaster oven preheated to 135* F to keep it warm.
Then I made the sauce in the same pan:
1 stick of butter
2 minced cloves of garlic
2 tablespoons of lemon juice
4 tablespoons of capers
Bev had some asparagus she wanted to use so I just
added it into the sauce.
When the sauce had cooked for a while,
I added the pasta/rice mixture and tossed well.
For the meal, I added the pasta to the plate and topped with a couple
pieces of fish.
Not a very good shot but we all thought it was delicious and since
this sauce is one of her favorites, Madison ate a large plate. We’d invited SIL Pat and it’s a good thing
she declined as we ate it all. I thought
it would have been fine with less sauce for this amount of rice and pasta and
Bev thought it could have used more – you’ll have to use your own judgment. The wine lovers pasta will definitely be made
around here again when dishes call for either rice or pasta or just as a side
dish.
I'm now responding to your comments
and hoping you will stop back by - photos best if enlarged by clicking on them.
Have a great day and thanks for stopping
by Almost Heaven South.
Larry
1/17/13 meal date
Sounds like a great dish all-around!
ReplyDeleteThanks Joanne - Using some of your normal ingredients like whole wheat pasta and brown rice, subbing chicken broth for some of the butter, and frying the fish naked, it could be healthied up a bit.
DeleteSounds absolutely delicious! Perfect and simple - what's not to love?
ReplyDeleteThanks Jenn.
DeleteI went to Kathy's blog for that recipe. That's one that must be tried soon.
ReplyDeleteSince I added the sauce to it, I don't know what it taste like as Kathy made it, but I'm sure it will be good.
DeleteI have heard this fish taste like lobster! A friend of mine in Lakeland said you have to catch a ton of these babies to have a meal. I can't wait to send him your post he will love this I have never had it and hoping someday to try them! Sounds magnificient and your photo is perfect to the eye it stopped me in my tracks!
ReplyDeleteThanks Claudia - I guess it is affected by ones tastebuds, but we think it is way milder than lobster and maybe the mildest fish we've eaten - which is why Bev likes it. Our friends provide ours from the local lake in the spring and from Lake Okeechobee during the winter, where they also catch Oscars (aquarium fish) which taste the same but have a darker flesh. For the bigger ones, I generally eat 4-5 filets.
DeleteThe fish served with your version of the pasta rice sounds like a terrific dish.
ReplyDeleteThanks Karen - It is one I think you would like, with your local fish of course.
DeleteLarry... Crappie with noodles/rice and aspargus and a great sauce...sounds just terrific! Looks great too! I've with Bev though...more sauce is better... Take Care, Big Daddy Dave
ReplyDeleteThanks Dave - I believe you would have loved it. The sauce even made the store bought asparagus taste good.
DeleteMy dearly beloved requires plenty of sauce on everything, so I think he'd have liked this. My father was always disdainful of the crappie he caught, throwing them back, because, as he said, "There's a reason for the name of that fish!" I'll try some garlic with my capers next time.
ReplyDeleteMarjie - This recipe makes a flavor we really like.
DeleteLooks delicious... We are always looking for good fish recipes.. Tonight we had some Scallops and Mushroom Fettucini.. Turned out really good especially when we topped it with Parmesan Cheese.
ReplyDeleteStay WARM.
Betsy
Thanks Betsy - Im sure you would like this one if you like the ingredients
DeleteI used to have crappie all the time when I was dating this guy who fished, it's probably been a good twenty years since I've had some!!!
ReplyDeleteIf you like crappie, you may want to befriend a fisherman/woman.
DeleteThe pasta sounds amazing, it has all of the flavors of chicken picatta, one of my favorites, plus asparagus and pasta. That's a definite win.
ReplyDelete