Capt. Ken’s Stuffed Redfish

Thank you Capt. Ken Marshall for sharing this wonderful recipe!

1 Redfish, filleted on the half-shell (leave rib sections attached)
1/2 Cup finely chopped onion
1/2 Cup finely chopped celery
1/4 Cup finely chopped green pepper
1/4 Cup butter, melted
1/2 Pound lump crab meat
1/2 Pound shrimp
2 Cups seasoned stuffing mix
1 Egg, beaten
1/4 Teaspoon pepper
1/4 Teaspoon garlic salt
1/4 Teaspoon garden seasoning
1/4 Cup butter, melted and divided
1/4 Cup crushed saltine crackers
1/2 Cup shredded mild cheddar cheese

• Preheat oven to 350.
• Sauté onion, celery and green pepper in ¼ cup butter in a large skillet. Remove from heat.
• Add crabmeat, shrimp, stuffing mix, egg, seasonings and additional ¼ cup butter; mix well.
• Place ½ the stuffing mixture in “rib pocket” of each redfish fillet and cover with saltine crackers and cheese.
• Bake at 350° for 45 minutes.