Cornbread-and-Crab-Stuffed Fish
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 (6-oz) package buttermilk cornbread mix
1 cup fresh lump crabmeat, drained (about 1/2 lb)
2 Tbsp butter
1/4 cup chopped celery
1/4 cup chopped onion
1-2 jalapeno peppers, stemmed, seeded, and diced
1 tsp Old Bay seasoning, divided
2 white bread slices, toasted and cut into cubes (about 1 cup)
1 Tbsp chopped fresh parsley
1/4 tsp lemon zest
1/2 cup chicken broth
1 (3- to 5-lb) striped bass or red snapper, dressed
Ktichen string
Instructions:
Preheat oven to 350°. Prepare cornbread mix according to package directions. Let cool 30 minutes. Crumble into a large bowl.
Meanwhile, pick crabmeat, removing any bits of shell.
Melt butter in a large skillet over medium heat. Add celery, onion, and jalapeno pepper. Saute 10 to 12 minutes or until tender. Stir in 1/2 tsp Old Bay seasoning. Stir celery mixture, crab, bread cubes, parsley, and lemon zest into crumbled cornbread, stirring gently until blended. Add broth, and stir gently until moistened.
Sprinkle cavity of fish with remaining 1/2 tsp Old Bay seasoning. Spoon stuffing mixture into fish, and secure with kitchen string. Place fish in a large, lightly greased roasting pan.
Bake at 350° for 45 to 50 minutes or until fish flakes with a fork.
Serves 6.
Adapted from Southern Living, May 2009.