Gulf Coast Snapper

Submitted by Hey Jude

"This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 2

ingredients

• 1 small red bell pepper, seeded and halved
• 1⁄4 cup sliced mushrooms
• 4 green onions, white part only
• 3 tablespoons butter (2 T. at room temp and 1 T. melted)
• 1 tablespoon olive oil
• 1 small celery rib, finely chopped
• 1⁄4 cup dried breadcrumbs
• 1 egg, beaten
• 1 teaspoon dry mustard
• 4 sprigs fresh thyme, leaves from
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• fresh ground black pepper
• 1 small red snapper, about 1 1/2 lbs.,cleaned
• cooking spray

directions

1. Heat oven to 400°.
2. Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
3. Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
4. Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
5. Line a baking sheet with foil and spray it with cooking spray.
6. Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
7. Bake until fish is firm and meat is flaky and moist, about 35 minutes.