Tin-Foil crappie recipe coming up later. I’ll get her to write it down. Now that is such an easy meal, even this caveman could make it.

Okey Doke. . . Foil-Wrapped Crappie with Quinoa and Rice

Ingredients:
4 small artichoke hearts, finely chopped
1/4 C. red bell pepper, finely chopped
2 Tablespoons purple onion, thinly sliced and chopped
6-8 olives, chopped (Calamatta or green olives)
2 Tablespoons Capers
1 1/2 Tablespoons minced garlic
1-2 teaspoons of Italian Seasoning (according to taste)
1 pinch of Kosher salt and black pepper (according to taste)
(Ingredient amounts in this recipe should be adjusted to personal preferences.)

Add these ingredients to a bowl. Squeeze the juice of one medium lemon (or lime) over the vegetables. Add a drizzle of olive oil, stir well then set aside (10-15 minutes, for more flavor).

For half the time given on the package, microwave one pouch of Quinoa and Brown Rice (I use Seeds of Change brand).

Tear a 12 in. X 12 in. piece of heavy duty foil. Fold foil to make three equal sections. On the middle section, layer: 1/3 cup quinoa/rice; 3 crappie fillets; top with veggie mixture. Be sure the veggie mixture completely covers the fish and rice.

Repeat procedure for a second serving (recipe serves 2).

Carefully and completely seal edges of foil and bring ends up slightly (to keep liquid from seeping). Cook for 30 minutes in a 375 degree oven. If fillets are thick, cook an additional 5 minutes. For quick clean-up, eat directly out of the foil.

Thanks Jezreel!

Thank you and your wife. Looks awesome.

I thank her every night she cooks. Amazing.

Making me hungry!!