Pan fish (Blue gill, Crappie, ect) are a wonderful part of summer. There are the fun times catching them and lots of ways to fix them. This is one of our favorites!
The recipe calls for
1/4 cup each chopped onion, celery, and green pepper
1 cup diced tomatoes
Pinch of dried parsley flakes
2 cloves garlic
2 tsp olive oil
3/4 cup chicken broth
1 tbsp tomato paste
1/2 tsp salt, more or less to taste
Dash Paprika
1 lb pan fish fillets
Gather ingredients.
Drizzle oil in skillet and add veggies and garlic.
Fry about 5 minutes.
Spread the fillets in a 9x13
Add tomato paste,
seasonings, broth, and diced tomatoes.
Bring to a simmer and
cook for about 5 minutes more.
Spread veggies over fillets and cover tightly with foil.
Bake at 350 for 25 minutes.
Remove cover and flake fish.
Stir lightly.
Serve over hot rice! :)
I freeze chopped veggies, chicken broth and tomato paste in the correct amounts and then I always have the stuff on hand and it doesn't waste, like the leftover tomato paste, etc. I also use minced garlic canned in olive oil for quick and easy, and length of storage.
Steve and I like to use Creole Seasoning on this to spice it up while the kids enjoy it the way it is! :)
This is not very spicy so if you like it hot, add red pepper flakes and use one small can of Rotel instead of the diced tomatoes.
But beware!!! Its hot that way!
