Heat oven to 400?.
Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
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.
Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
Line a baking sheet with foil and spray it with cooking spray.
Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
Bake until fish is firm and meat is flaky and moist, about 35 minutes.
Ingredients:
1 small red bell peppers, seeded and halved
1/4 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 ribs, finely chopped
1/4 cup dried breadcrumbs
1 eggs, beaten
1 teaspoon dry mustard
4 sprigs fresh thyme, leaves from
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground black pepper
1 small red snapper, about 1 1/2 lbs.,cleaned
cooking spray
Steps/Methods:
Heat oven to 400?.
Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
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.
Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
Line a baking sheet with foil and spray it with cooking spray.
Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
Bake until fish is firm and meat is flaky and moist, about 35 minutes.
