2 grouper fillets, 8 to 10 ounces each (can substitute redfish or snapper fillets)
1 can of gourmet jumbo lump crab, 8 ounces
1/4 green bell pepper (finely diced)
1/4 red bell pepper (finely diced)
1/4 yellow bell pepper (finely diced)
1/4 jalapeno (finely diced)
2 T. Fernando Pensato Extra Virgin Olive Oil
1 clove garlic (finely chopped)
2 T. ground mustard
1 T. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend
5 T. Magic Crumbs Cajun Flavored Panko Crumbs
1/8 teaspoon salt (a pinch or to taste)
1/8 teaspoon pepper (a pinch or to taste)
1/8 teaspoon red pepper flakes (a pinch or to taste)
2 T. lime juice
1 T. chipotle pepper (pureed)
1 ounce cilantro
1 teaspoon liquid smoke
1 teaspoon cumin
3 T. light mayonnaise
2 T. stone ground mustard
1 T. horseradish
Preheat oven to 400 degrees F. Sauté 2 tablespoons of extra virgin olive oil with diced peppers until soft. Add the finely chopped garlic, then sauté for 2 more minutes and allow to cool.
Mix the following ingredients together in a small bowl: 2 tablespoons stone ground mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon red pepper flakes, 2 tablespoons lime juice, 1 tablespoon pureed chipotle pepper, 1 ounce cilantro, 1 teaspoon liquid smoke, 1 teaspoon cumin. Fold in the can of jumbo lump crab into the mixture last in order to keep pieces of crab together. Set mixture aside in the fridge.
Butterfly or split your fish fillets on a large cutting board and season with blackened seasoning. Stuff filets with crab mixture, then fold into a “taco” shape.
Drizzle stuffed fillets with olive oil, then coat fish with Panko crumbs and set aside. Lightly oil baking sheet and place stuffed filets on top of baking sheet.
Bake fillets in oven for 15 to 20 minutes at 400 degrees (fish will flake apart with a fork when done). Serve your crab stuffed grouper fillets and enjoy!