Sauteed Crappie with Butter Sauce

This tasty recipe works just as well with any type of fish that won’t fall apart when you sauté it. If your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar.


Sauteed Crappie with Butter Sauce


  • 8 3 ounce crappie fillets skin removed
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon garlic powder
  • 5 tablespoons butter chilled
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 lemon juice only
  • 1/3 cup fresh basil leaves
  • 8 slices tomato about 1/4-inch thick
  • 1 avocado sliced into 8 thin slices


  • Combine flour, salt, white pepper and garlic powder in a small bowl. Dust fish with flour mixture. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 – 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm. Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
  • For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.

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