- 1 pound Crappie Fillets
- Kosher Salt
- Freshly Ground Black Pepper
- 4 tbsp Unsalted Butter
- 4 tsp Minced Garlic
- 1/2 cup Dry White Vermouth
- 1/2 tsp Grated Lemon Zest
- 2 tbsp Freshly Squeezed Lemon Juice
- 4 tsp Finely Chopped Flat-Leaf Parsley
Put the Crappie Fillets on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange them so they lay flat and are evenly spaced. Season with Salt and Pepper.
Heat a large skillet over medium heat. Add the butter to the skillet. When the foaming subsides, raise the heat to high.
Lay the Crappie Fillets in the skillet and cook for 1 minute. Add the garlic and cook for another minute. Turn the fillets over and cook an additional 2 minutes or until done. Transfer the fillets to a plate.
Pour in the Vermouth and Lemon Juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the fillets, season with salt and pepper to taste and serve.