Campfire Crappie - Serves four This no-cleanup preparation works as well on your home grill as it
does an open campfire. Serve it over a bed of warm buttered polenta or orzo, with a sprinkle of
chopped green onion and a bit more grated cheese to make a complete meal.
8 crappie filets
4 tablespoons Mayonaise
8 asparagus spears
4 tablespoons grated Parmigiano-Reggiano cheese
1 lemon, quartered
4 teaspoons chopped fresh flat-leaf parsley
4 teaspoons chopped fresh chives
Freshly ground black pepper
Tear off four 12 x 18-inch pieces of heavy-duty aluminum foil. Start a campfire, light the grill, or
preheat the oven to 350 degrees.
Take one piece of foil, shiny side down, and fold in half to make a 9 x 12-inch packet. Open the
foil, and lay two filets lengthwise on the center of one side, skin side down. Rub with 1 tablespoon
mayonnaise, lay two asparagus spears on top, and sprinkle with 1 tablespoon cheese. Squeeze
a lemon quarter over the fillets and sprinkle with 1 teaspoon each of parsley and chives. Salt and
pepper to taste. Fold the foil over the fillets and crimp the edges to seal. Repeat to make three
Place the packets on a campfire grate, or a grill over white-hot coals, and cook for 15 to 20 minutes
(or bake in the oven for 20 minutes), until the fish is opaque and flakes easily with a fork.