Anononymous 8-30-05

4 Crappie fillets about 10\\\

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika

and sprinkle over fish in a shallow bowl. Melt 1 tbls. butter in a

skillet and add fish, cooking until soft but not hard. Cook for 2

minutes per side. The idea is to not dry out the fish. After the

fish have been cooked on both sides, remove fish and add brown sugar

to pan. Then add remaining butter and return the fish to the pan once

the sugar is melted. This will glaze the fish and finish cooking

them. Remove fish to serving plate and deglaze skillet with cognac

immediately, adding heavy cream once cognac is boiling. Reduce by 25

percent. Combine a small portion of liquid with corn starch and add

to sauce. Allow sauce to boil for about one minute. Pour sauce on

top of fish and garnish with fresh parsley.