Redfish Stuffed with Shrimp & Crabmeat

  • 4 Redfish fillets
  • 1 onion
  • 1 bell pepper
  • 2 bunches shallots
  • 1 LB Shrimp
  • 1 LB Crabmeat
  • 1 stick butter
  • 2 lemons
  • 1 tomato
  • 1 pt. half & half
  • 3 slices bread
  • Italian breadcrumbs
  • Tony’s seasoning

To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté in butter. Add ½ pound Shrimp and ½ pound Crabmeat and let sauté until Shrimp are pink. Add juice from ½ lemon. Chop slices of bread and add to stuffing and season with Tony’s to taste. Thicken with Italian breadcrumbs.

Put down two Redfish fillets and cover with stuffing than cover with the other fillets. Slice lemon and tomato and put over Redfish. Season with Tony’s to taste. Bake at 300 degrees for 30 minutes.

To make sauce, melt ½ stick butter in pan. Add ½ bunch chopped shallots and ½ pound Shrimp and ½ pound Crabmeat, let sauté to soften shallots. Add juice from ½ lemon. Pour in half- &-half and let boil to reduce. Season to taste with Tony’s. If more sauce is needed you can add milk and thicken with cornstarch. Pour over fish and serve.

Feeds 4 to 6.