Thread: Grilling Crappie ????

well personally i have never grilled crappie but a close family friend of ours said it isnt exactly good any way but fried. so that could just be a personal opinion. but you could always try the good cajun or blackened crappie

I haven't tried Crappie grilled, although I plan on trying it this week if the fish cooperate.

I have grilled Snapper, Redfish and Flounder. I just marinate them in some Italian dressing for about an hour (zip lock bag) remove, pat dry and sprinkle some Tony Chachere spicy cajun seasoning on it. Pop it on the grill for a few minutes and call it done!

This is the way I was going to grill my crappie fillets.

I've asked the Crappie I catch a few questions... but I've never really grilled them.

Marinate them in Italian salad dressing for 30-60 min. before grilling, make sure your grill is good and hot before placing fish on it... and then grill for 3-4 min. depending on the thickness of the fillets, don't over cook them.

Good stuff!

Dang! I didn't read okiedons post before posting! I leave my fillets dripping with the salad dressing and skip the Cajun spice... it's still very tasty.

A little lemon and pepper, put the filets in tinfoil and cook till done..

You guy's might be thinking of an open BAR-B-QUE grill what CP is talking about is a George Foreman cooking grill if I read his post right.
I have never cooked Fish on one but I would imagine you just season it and cook for a few minutes and try it.
Rare-145F= 4 min Medium-160F=5 1/2 min Well-170F=7 min This is for White fish. This is for 1 inch thick fillets. Hope this will help you. These numbers are out of the cook book we got with our GF. EB

Originally Posted by Eager Beaver

You guy's might be thinking of an open BAR-B-QUE grill what CP is talking about is a George Foreman cooking grill if I read his post right.
I have never cooked Fish on one but I would imagine you just season it and cook for a few minutes and try it.
Rare-145F= 4 min Medium-160F=5 1/2 min Well-170F=7 min This is for White fish. This is for 1 inch thick fillets. Hope this will help you. These numbers are out of the cook book we got with our GF. EB

That's what I am talking about. George Forman grill. I've cooked it on the gas grill (soaking in itialian and spicing with cajun stuff). good.

You should still be able to use the itallian dressing on the GF, but I wouldn't leave it dripping as that would be kind of messy. The oil in the dressing should stop any sticking that might happen. There's really no difference in cooking over a gas grill or cooking on the GF as far as its just a high dry heat. Sounds like a good dinner in the making to me.

just they same as you one would in the oven...spray with Pam or something to keep it from sticking....not bad i used to do it all the time...