1 lb. crappie fillets
¼ tsp. salt plus salt to sprinkle
Freshly ground black pepper
½ tsp. lemon juice plus 4 drops per fish fillet
4 T. butter
1 tsp. mild paprika
1/3 to ½ cup salted cashew halves
Wash and pat dry the crappie fillets, then lightly salt and pepper on both sides.
Place the fish fillets in a spray-oiled baking dish.
Squeeze 4 drops of lemon juice on each fish fillet.
Place the cashew halves on the tops of the fish filets.
In a small saucepan on low heat, melt the butter; then blend in the paprika. Turn heat to medium-high and vigorously stir until the sauce begins to bubble. Immediately remove the saucepan from the heat.
To keep the cashews in place, slowly pour the sauce over the fish fillets; then spoon the sauce from the bottom of the dish over the fish fillets and cashews a second time.
Bake at 350 degrees for 10 minutes; remove the dish from the oven to spoon the sauce over the fish fillets again. Return the dish to the oven to cook until done. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
Serve hot with the sauce.
Serves: 2 to 4.
