Recipe - Tangy Crappie Fillets

2 Limes
One fourth cup Butter; melted
12 md Shrimp; peeled, deveined and
finely chopped
1/8 teaspoon Pepper
12 lg Crappie or sole fillets;
(about 2 pounds)
2 Limes
3 tablespoon Butter; melted

1. Juice the 2 limes; reserve One fourth cup juice. Combine juice, One fourth cup melted
butter, shrimp, and pepper.

2. Place fish in single layer on rack of unheated broiler pan. Broil 4
inches from heat for 3 minutes. Spoon shrimp mixture over fillets. Broil
for 2 to 3 minutes more or till the fish is done.

3. To serve, juice remaining 2 limes to get about One fourth cup; heat juice.
Spoon the hot lime juice onto 6 heated dinner plates. Place fish and sauce
on plates. Drizzle with the remaining 3 tablespoons of melted butter.

Serves 6.

Published in Midwest Living 6/1990

Submitted by Carriej999@AOL.com 5/98

Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 17,
1998