| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafoods |
6 |
Servings |
INGREDIENTS
| 2 |
|
Limes |
| 1/4 |
c |
Butter; melted |
| 12 |
md |
Shrimp; peeled, deveined and finely chopped |
| 1/8 |
ts |
Pepper |
| 12 |
lg |
Crappie or sole fillets; (about 2 pounds) |
| 2 |
|
Limes |
| 3 |
tb |
Butter; melted |
INSTRUCTIONS
1. Juice the 2 limes; reserve 1/4 cup juice. Combine juice, 1/4 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 1/4 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 MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998
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