Shrimp And Crab Stuffed Fish

• 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

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.

onion, green pepper, clove garlic, butter, crabmeat, frozen cooked salad shrimp, breadcrumb, breadcrumbs, fresh parsley, fresh chives, salt, pepper, fish, butter

Taken from www.food.com/recipe/shrimp-and-crab-stuffed-fish-438048 (may not work)