1 lb. crappie fish fillets

Salt

Freshly ground black pepper

2 T. bacon drippings or extra virgin olive oil

2 T. butter

2 T. plain flour

1 cup chicken broth

½ cup heavy cream

3 T. oil-packed sun-dried tomatoes plus extra for garnish

1 tsp. mild paprika

5 drops Tabasco sauce

¼ to ½ tsp. salt

Hot Penne pasta cooked in salted water until “al dente”, then drained

 

Wash, drain, and pat dry the fish fillets with paper towel; then salt and pepper the fish fillets on both sides.

In a large skillet, heat the bacon drippings or olive oil on high. When the oil is hot, but not smoking, add the fish fillets. Reduce the heat to medium and cook until lightly browned on one side; then carefully turn the fish fillets to keep them intact.

Repeat the cooking on the other side. Fish cooks quickly. When it is done, it will turn from translucent color to white color and separate into flakes when tested with a fork. When cooking is finished, carefully remove the cooked fish fillets to a warm plate.

Using the same skillet with any remaining oil, slowly melt the butter then remove the skillet from the heat. Blend the flour into the melted butter to make a paste. Return the skillet to medium heat and slowly stir the chicken broth into the paste until the mixture is smooth. Continue to stir and cook the mixture until it has thickened.

While continuing to cook on medium heat, stir in the cream and cook one minute. Then add the sun-dried tomatoes that are lightly drained of oil, paprika, Tabasco sauce, and ¼ tsp. salt. Stir to blend all ingredients, then taste for salt; add salt as desired. Keep the sauce warm.

To serve, place a portion of hot Penne pasta on a plate and top with hot fish fillets. Then, drizzle a small amount of the hot sauce over the fish fillets and the pasta. Top with several small pieces of sun-dried tomatoes as garnish.

Serves: 2 to 4.