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Key West Crappie

Pilchard

Pilchard

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Dreaming of Tarpon
The crappie we caught this weekend was a nice one. Probably 14-15 inches. I decided I'd make a fish dish that I used to eat at least once a week before moving here. It was quite good. Blackened fish, pineapple salsa. I normally do this in tacos but the fish was big enough for the filets to make a meal on their own. I know we have a cooking forum but figured this was worth sharing here.

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RUGER said:
Looks awesome!
My friends wife and daughter are going to key west in May.
I asked him if I could go and he said he didn't give a shat.
My wife said no 🤷🏼‍♂️
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Key West is my least favorite of the keys but it's the one I spent the most time in. I used to take my boat down and run west to the Marquesas. I'd sleep on the boat and fish sun up to sun down for 4-5 days.

On Duval St. I once had a 6'6" "lady" in high heels and a dress grab a handful of my manhood. I thought for a second about starting a fight over it but her and her other lady friends would have beaten the crap out of me. Looking back it's funny but at the time I didn't think it was.
 
gonna have to try that, if the water gets back down and everything goes well next week with my wife.

the white bass/striper spring spawning run will be in the next few weeks and i bet that would be dynamite on them.

i wonder if grilling the pineapple and peppers first would be any good?
 
WTM said:
gonna have to try that, if the water gets back down and everything goes well next week with my wife.

the white bass/striper spring spawning run will be in the next few weeks and i bet that would be dynamite on them.

i wonder if grilling the pineapple and peppers first would be any good?
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The pineapple is great if you char it and then cool it. The peppers lose their crunch on the grill. I have charred them and then blended everything but it isn't the same. The citrus from the lime and the sweetness of the pineapple go great with the heat from the seasoning on the fish.
 
Also, a firm fish is better. The crappie was a bit soft and being thin, it was hard to get a thick crust without over cooking the fish. Ideally you have something that is firm and much thicker like striper. I used to use cobia and grouper mainly.
 

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