Easy Broiled Garlic Crappie

Dan Stefanich shares simple steps and basic ingredients for crafting his garlic crappie dish.

Surf and turf on the grill, anyone? Fresh crappies or ones you’ve stashed in the freezer will work for this recipe contributed by Clam Outdoors marketing director, Dan Stefanich.

Transforming them into a tasty dinner couldn’t be any easier when you simply bag them in a foil pouch and throw it on the grill alongside some venison burgers.


1 pound crappie fillets
1⁄4 cup butter, melted
1 tablespoon olive oil
1⁄4 cup white wine (Pinot Grigio works well)
1 tablespoon fresh, chopped dill
1 tablespoon minced garlic
1 lemon, thinly sliced into rounds


Using aluminum foil, create a folded pouch. Leave enough extra foil to wrap it and fold it closed.

Pour melted butter into the foil pouch and place the crappie fillets on the butter. Drizzle the olive oil and white wine over the top of the fillets. Sprinkle garlic and dill over fish and place thinly sliced lemon on top.

Close the foil at the top and sides by folding the edges, forming a sealed foil bag.

Place pouch directly on the top rack of a hot grill for 10 minutes. Fish will flake easily when done.

Serve over a bed of hot rice. (We recommend a wild rice blend.)

Dan Stefanich is the marketing director for Clam Outdoors, and an outdoor enthusiast who enjoys preparing what he harvests.


A tip from the kitchen

Did you know you can use your cleaned fish carcass to make some excellent fish stock? Simply cover with water and lightly season with salt and pepper. Heat to boiling, then simmer for 30 minutes. Strain the cooked fish stock through a double layer of cheesecloth draped over a glass container to remove any bones. Return stock to pan and gently boil to reduce it by half. Cool and freeze it in 1- or 2-cup sizes. This fish stock is an excellent base for chowder!

Categories: Cooking, Cooking, Fish, Recipes

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