Crappie Scampi


  • 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.

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