2 lbs. crappie fillets
1 c. butter
2 c. onion, chopped
2 c. celery, chopped
1 c. bell pepper, chopped
1 tbsp. flour
1 c. green onion tops, chopped
Salt to taste
Red pepper to taste
Black pepper to taste
Garlic powder to taste
Dash of soy sauce

Melt butter in skillet. Add onion, celery, bell pepper; simmer until tender. Add flour and stir. Add flour, green onion tops and soy sauce and stir. Lay fillets in pan. Cover with sauce. Simmer until fish flakes when pricked with fork, about 10 minutes. Serve over fluffy cooked rice.