Cajun Crappie

Cajun Crappie

INGREDIENTS:

4 Crappie fillets about 10" long
    2 tablespoons butter
    1 pinch cayenne pepper
    3 teaspoons paprika
    3 ounces cognac
    1 cup heavy cream
    4 tablespoons brown sugar
    4 cloves crushed garlic
    1 teaspoon corn starch
    Ground or fresh thyme
    Ground or fresh basil
    Ground or fresh parsley

METHOD:

  Combine the thyme, basil, parsley, cayenne pepper, garlic and
 paprika and sprinkle over fish in a shallow bowl. Melt 1 tbls.
 butter in a skillet and add fish, cooking until soft but not
 hard. Cook for 2 minutes per side. The idea is to not dry out
 the fish. After the fish have been cooked on both sides, remove
 fish and add brown sugar to pan. Then add remaining butter and
 return the fish to the pan once the sugar is melted. This will
 glaze the fish and finish cooking them. Remove fish to serving
 plate and deglaze skillet with cognac immediately, adding heavy
 cream once cognac is boiling. Reduce by 25 percent. Combine a
 small portion of liquid with corn starch and add to sauce.
 Allow sauce to boil for about one minute. Pour sauce on top of
 fish and garnish with fresh parsley.

source:COOKBOOKS-Fish and Game Recipes