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
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
Yields
6 Servings