- 4 crappie fillets abt 10" long
- 2 tablespoons butter
- 1 pinch cayenne pepper
- 3 teaspoons paprika
- 3 ounces cognac
- 1 cup heavy cream
- 4 tablespoons brown sugar
- 4 garlic cloves crushed
- 1 teaspoon cornstarch
- Ground or fresh thyme to taste
- Ground or fresh basil to taste
- Ground or fresh parsley to taste
Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish in a shallow bowl.
Melt 1 tablespoon butter in a skillet and add fish, cooking until soft but not hard. Cook for 2 minutes per side. The idea is to not dry out the fish.
After the fish have been cooked on both sides, remove fish and add brown sugar to pan. Then add remaining butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them.
Remove fish to serving plate and deglaze skillet with cognac immediately, adding heavy cream once cognac is boiling. Reduce by 25 percent.
Combine a small portion of liquid with corn starch and add to sauce. Allow sauce to boil for about one minute. Pour sauce on top of fish and garnish with fresh parsley.
This recipe yields 4 servings.