Monday, November 6, 2017

Red Lion Inn Swordfish (Crappie)

I’ve always enjoyed her recipes and I’d been wanting some fish so when newly minted Chef Lea Ann posted the recipe for Red Lion Inn Swordfish on her Cooking On The Ranch blog, I knew we had to try it – we like everything with lemon-butter-caper sauce.  Be sure to click the link for the original recipe and I borrowed this photo from her blog to show her version - always a better pic than mine.

I pretty well followed the recipe except I doubled it (shown below) and substituted crappie for the swordfish - it made four good servings with a little sauce left over.

Red Lion Inn Swordfish Crappie - Adapted from Highlands Ranch Foodie

8 crappie filets (or use your favorite white fish)
S&P to taste
2 T olive oil
8 T butter
1/2 c white wine
2 t lemon juice
2 T capers
2 cans artichoke hearts chopped
2 jars roasted red peppers drained and chopped
4 C fresh spinach

1. Our crappie filets are shaped like a hand with a little thumb sticking out on them so I cut those pieces off, chopped them, and added to the veggies.
2. Salt and pepper the fish and lightly flour both sides.
3. Heat the oil to shimmering so the pan is really hot. Sear the fish on both sides. About 3 minutes per side. 
4. Remove the fish from the pan and place in 130F oven (we used the toaster oven).
5. Reduce the heat and melt the butter. Swirl in the wine and lemon juice. 
6. Add the other ingredients and cook until the spinach has wilted and the butter sauce coats the back of a spoon.
7. Plate – rice or orzo, then sauce, then fish

As can be seen from the two shots, I need to pay more attention to plating and I cooked mine a little too long - see the spinach difference.

It was easy to make, delicious and, fish lover, Cindy, just raved about it - whatever fish you choose, this is a meal you should try.  I would definitely serve it to company and the little leftover sauce made excellent scrambled eggs the next morning.  Thanks Chef for a great supper and breakfast.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


10/22/17 Meal Date


  1. Now that looks a very tasty meal, might just have to give it a try.

  2. Lea Ann sure has upped her game with her Chef skills. She is one of my hero's. Don't ever tell her I said that.

  3. Larry, Nice modification of the original recipe... Crappie (sustainable) vs. Swordfish (not so much) plus the cost factor. I'd enjoy this entree with the elimination of just one ingredient. Take Care, Big Daddy Dave

  4. Looks like my kind of meal! I love lemon-butter-caper sauce on pretty much anything too.

  5. Looks terrific! I'm not a fan of swordfish, but a nice white fish would be great with this sauce.

  6. I am so glad you enjoyed that recipe, and enjoyed it enough to post about it. Glad it worked for crappie. And of course you used that leftover sauce for breakfast!

  7. Looks great! Lots of crappie around here so I will be trying this! Thanks for sharing!


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