Shrimp and Crab Stuffed Fish

The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 3⁄4 cup onion, finely chopped
• 1⁄2 cup green pepper, finely chopped
• 1  clove garlic, minced
• 2  tablespoons butter, melted
• 1⁄4 lb  crabmeat, drained and flaked (fresh is preferred over canned)
• 1⁄4 lb  frozen cooked salad shrimp, thawed
• 1⁄4 cup  fine dry breadcrumb
• 2  tablespoons  fine dry breadcrumbs
• 1  tablespoon fresh parsley, minced
• 1  tablespoon fresh chives, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2 3⁄4 lbs  fish fillets, preferably snapper, grouper, mahi mahi, trout (4 nice sized fillets)
• 2  tablespoons butter, melted

Directions

1. Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
2. Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
3. Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
4. Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
5. Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.