 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 1/2 pounds pan-dressed crappie |
1/4 cup shortening |
2 medium potatoes, peeled and diced |
1/2 cup finely chopped green pepper |
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
salt and pepper to taste |
Directions:
1. Rinse fish thoroughly in cold water; pat dry, and set aside.
2. Melt shortening in a large heavy skillet. Sauté potatoes until browned. Stir in green pepper, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Layer fish over vegetables. Cover and cook over high heat 5 minutes. Reduce heat to low; cover and simmer 15 minutes or until fish flakes easily when tested with a fork.
3. Arrange fish around outside of a serving platter; place vegetables in center of platter. Add salt and pepper to taste. Serve immediately.
|
|