Crappie time, not what it sounds like.


 

Crappie season is here, my favorite fishing of the year.  A good angler can catch them all year, but since we're talking about me, the spring spawn is it.  

Nothing beats a good ol' fish fry, but this Parmesan Grilled Crappie recipe is a close second. It's delicious and super easy.  Starting to see a theme here?

Ingredients:
2 super fresh, right out of the lake crappie fillets
a couple pats of butter
fresh grated parmesan cheese
Lowry's Seasoned Salt or Tony Chachere's
juice of 1/2 lemon
a handful of julienne peppers and onions

Directions:
Fire up the grill and let it warm up while prepping the fish.  Fold a sheet of aluminum foil in half and form an envelope. Pour enough lemon juice in the foil to cover bottom and put fillets in. Place a few pats of butter on top of each fillet and sprinkle each with seasoning. Add peppers and onions, then completely enclose fillets by folding over all edges. Grill for 5 minutes per side. Drain juices, serve over wild rice & top with parmesan cheese.

tip:  change it up a little by spooning in some salsa  and top with some crumbled cotija.