A year ago, we made SwordfishPuttanesca using an adapted recipe from Proud Italian Cook and we loved it so we decided to try it with another fish – our favorite lake crappie. I used the same recipe as for the swordfish but increased everything by 50% to have some leftovers. Rather than repeat the recipe here, just click on the above link.
I served it over small shell pasta, whereas I had used rice before.
The Verdict:
We thought it was very good
but both Bev and I would have preferred rice again with this type of sauce. I also thought the full flavors of the sauce
overwhelmed the very mild crappie, so we’ll stick with swordfish if we make it
again.
And of course, I had to try
some leftovers for breakfast by heating some of the leftovers in a small
skillet until simmering. I made two
wells in the left over pasta & puttanesca and dropped a small egg into each
one then covered with a lid to cook.
As expected, it was very good but as with the mild crappie, I could hardly tell the egg was in there.
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.
Larry
9/29/20 meal date
I love these little fish! thats a great idea!
ReplyDeleteLarry, I prefer my crappie pan fried...no surprise to you. Leftover crappie with a fried egg would be lovely! You have indeed entered a new parallel universe with your breakfast crappie puttanesca creation! I bow before the master of all things breakfast... Stay Safe and Take Care, Big Daddy Dave
ReplyDeleteSometimes fish has just too delicate of a flavor for some sauces. The think the swordfish stands up well because of its meaty texture.
ReplyDeleteIt makes sense that the swordfish holds up well with this sauce. I think I would prefer it over rice too. I love that you tried it with eggs too.
ReplyDelete