This was adapted from a recipe that Dan’s dad uses when making fish, and I was so happy with how it turned out! I didn’t get a lot of pictures, but it is very easy to make so pictures aren’t necessarily needed!
We took a large steel-head fillet and seasoned it with salt and pepper. Then, we covered it in melted chive and onion cream cheese, which was then topped with crumbled Bacon flavored Ritz crackers. Yes, BACON crackers. I didn’t even know they existed! We grilled the fish for about 15-20 minutes, checking to see when it began to flake.
I was BEYOND happy with how this turned out! I’ve always been hesitant about fish, but this was amazing! I’m sure it would work great with any type of fish fillet!
We also sauteed some onion in garlic powder and pepper and had that on top of the fish. It would be fine without the onion if you aren’t a big fan, but I think it made the fish even better! We ate it along side some tuscan seasoned broccoli and macaroni salad. It was a great Sunday dinner! If you try this recipe with any other types of fish, please comment below and let me know how it turned out!
Cracker Crusted Fish
Servings: 2-3, depending on the size of the fillet
- 1 large fish fillet
- 1/2 (8 ounce) container chive and onion cream cheese, softened in the microwave
- 1/2 sleeve Bacon Ritz crackers, crushed
- 1/2 onion, sliced
- 1 Tablespoon olive oil
- salt, pepper, and garlic powder
- Salt and pepper the fish filet as desired. Place on tin foil that has been sprayed with Pam.
- Spread a thin layer of cream cheese on one side of fish, cover lightly with cracker crumbs.
- Flip the fish over and cover other side with rest of cream cheese. This side should have more than the bottom. Cover with rest of crackers, again, this side will have more than the other.
- Grill fish on medium heat for about 15-20 minutes, or until flaky. Do not flip fish.
- Meanwhile, saute sliced onion in olive oil. Season to taste with garlic powder and pepper. Cook until translucent.
- Once fish is fully cooked, serve topped with sauteed onion.