When you take home a Personal Best Fish from #fishing, give it your personal best effort in preparing it for consumption!
Here, we clean and cook the BIGGEST crappie we have ever seen, caught by my son! Check out the catch here:
This recipe is inspired by Le Bernardin Chef, Eric Ripert’s recipe, linked here:
The version you see here is inspired by ingredients more readily available at home and local grocery store. Due to the current global pandemic, less trips searching for groceries keeps us safer at home.
As you can see, I don’t do much measuring, but prefer a ‘Bob Ross’ style of home-cooking, where we have an idea of what to create, but happy accidents result in unique yet enjoyable results each time.
Here are the ingredients (substitutions in parentheses):
The Fish….
Fish descaled, keep the skin attached, demonstrated in video
Spiced Rub (Examples include Salt Lick Garlic Dry Rub, Chef Paul DeHommes Redfish Magic, or Old bay)
The Bed of Veggies:
Brocolli (and/or Asparagus, string beans, or spinach for example)
Mushrooms, any type
Scallions (or onions, chives, or shallots)
Thyme (or a small amount of your favorite herb)
Butter
Garlic
Salt and Pepper to taste
The Sauce:
Red wine, any type (or Grape Juice, marsala wine)
Vinegar, any type
Sugar
Recommended Fish Descaler: