Originally created 02/10/02

Cooking wild



Winter crappie are beginning to stir along the riprap and deep-water pilings. They are tasty fish in their own right, but this recipe - from the Southern Outdoor Press Association cookbook - makes them attractive, too!

CRAPPIE WITH WILD RICE STUFFING

6 crappie, filleted

1 teaspoon salt

1 1/4 teaspoon black pepper, divided

1 6-ounce package long grain and wild rice mixture with seasoning packet

1/2 cup chopped onion

1/2 cup chopped celery

1 2.5-ounce can mushrooms, drained

1/4 cup butter

1/4 cup chopped parsley

Vegetable oil

Blot fillets to remove moisture. Season both sides with salt and pepper. Prepare long grain and wild rice mixture according to package directions. While the rice cooks, saute onion, celery and mushrooms in butter until tender. Add cooked rice to pan with vegetables. Stir in parsley and 1/4 teaspoon black pepper and mix. Spoon rice mixture loosely into each fillet. Fold fillets over, place in well-greased baking pan and brush with oil. Bake, basting occasionally with oil, at 350 degrees for 25 minutes, or until fish flakes easily.