Capt. Robert Peel’s Red Snapper with Seafood Stuffing

We want to thank Capt. Robert Peel of Texas Fins and Feathers for sharing this recipe. We invited friends for a red snapper dinner after a successful offshore fishing trip, and it did not disappoint. The stuffing recipe easily makes twelve servings, so it can be halved if you are planning fewer dinner guests.

Ingredients:
3 sticks butter
3-4 pounds snapper filets
Your favorite seafood seasoning
2 pounds shrimp
1 pint container lump crab meat
1-quart heavy cream
1 box Jiffy cornbread mix
1 pkg Gladiola yellow cornbread mix
1 yellow onion, chopped
1 red, yellow, and green bell pepper, chopped
1 large carrot, diced
1 stalk celery, diced
Season snapper filets and set aside.

Prepare cornbread mixes as directed on packages. Crumble when slightly cooled.

Heat a non-stick pan on medium heat, add butter. Add vegetables and sauté until softened. Add shrimp and cook until pink, stir in lump crab meat and add heavy cream. Remove from heat and place in large mixing bowl.

Add cornbread to bowl with sautéed veggies until you have a thick texture. Place on snapper filets and bake at 350° about 30 minutes or until fish is white and flaky. Extra dressing can be baked alongside the fish. Bake until the top is golden brown. Serve and enjoy.

Yields – 8-10 Servings