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Crappie on the half-shell:Filet the crappie but leave the skin/scales on. Rub some olive oil on the scaly side. Shake a little Tony's on the fleshy side (or your seasoning/herbs of choice). Lay the filets on the hot grill, scaly side down. I prefer mesquite wood for fish. Cook for a couple of minutes until done.Doesn't get much easier than this.
I was going to search the internet, but if Piscolli wants to post his recipe for chowder I'll take it.