1 (6 oz.) pkg. frozen crabmeat and shrimp
1 c. sliced fresh mushrooms
1/4 c. frozen sliced green onions
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
2 Tbsp. water
1/4 tsp. salt
1/3 tsp. chili powder
1/8 tsp. pepper
1/4 c. herb-seasoned stuffing mix
1 (1 1/2 to 2 lb.) fresh dressed redfish or red snapper

Run cool water over crabmeat and shrimp and place in colander until thawed. Drain well. Chop and set aside. Preheat oven to 350°. In an uncovered medium saucepan, cook the mushrooms, onions and garlic in water until vegetables are tender, stirring frequently. Remove from heat and stir in seafood, salt, chili powder and pepper. Finally stir in stuffing mix.

To Stuff Fish: Fill cavity with stuffing, lightly patting to flatten evenly. Put remaining stuffing in covered custard cup and bake for the last 10 minutes. Tie or skewer fish closed. Place stuffed fish in a Pam-sprayed baking pan. Cover loosely with foil and bake for 40 to 45 minutes or until fish flakes easily with fork. Serves 5 or 6.

Per Serving: 266 Calories, 5 g. Fat, 93 mg. Cholesterol and 575 mg. Sodium.