Shrimp And Crab Stuffed Fish - cooking recipe

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

Preparation

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.
Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
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.
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.
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.