Gulf Coast Snapper

15 ingredients
7 steps

Ingredients

  • 1 small red bell pepper, seeded and halved
  • 14 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
  • 14 cup dried breadcrumbs
  • 1 egg, beaten
  • 1 teaspoon dry mustard
  • 4 sprigs fresh thyme, leaves from
  • 12 teaspoon red pepper flakes
  • 12 teaspoon salt
  • fresh ground black pepper
  • 1 small red snapper, about 1 1/2 lbs.,cleaned
  • cooking spray

Directions

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

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