PHOENIX -- Chef Matt Janiec from Z'Tejas shared a dish from the restaurant's winter menu, explaining how a small twist can spruce up a favorite dish.
12 oz. cornbread crumbs (fresh baked cornbread, not dried)
1 oz. red bell pepper, minced
1 oz. celery, minced
1 oz. red onion, minced
1 Tbsp. jalepeño, minced
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 pinch green chili powder
6- 7-oz. fish fillet, cleaned
Place cornbread crumbs into a large mixing bowl.
Add red bell pepper, celery, red onion, jalapeños, salt, black pepper and green chili powder. Using gloved hands, incorporate ingredients together by lightly mixing together until ingredients are evenly dispersed. Set aside to prepare fish.
Using a knife, butterfly fish open to create a "pocket" in the fillet without cutting through completely. Fill the pocket with 2 to 3 oz. of stuffing, enough to fill, but not over stuff.
Using a baking sheet, coat with non stick spray and place stuffed fish on baking sheet. When ready to bake, place in a pre-heated 350 degree oven and bake 10 to 20 minutes, depending on thickness of the fish fillet. Cook until fish is completely cooked through.
Remove from oven and serve immediately.