6 (6-8 ounce) redfish fillets, skinned and cleaned
1/4 pound butter
1 cup minced onions
1 cup minced bell peppers
1/4 cup minced garlic
1 cup chopped green onions, divided
1 pound (70-90 count) shrimp, peeled and deveined, divided
1 pound crabmeat, cartilage removed divided
2 tbsps lemon juice, divided
4 slices white bread, cut into 1-inch cubes
Creole seasoning to taste
1 cup seasoned Italian bread crumbs
6 slices Creole tomato
6 slices lemon
1/4 cup olive oil
1/4 melted butter 
2 cups half-and -half

Preheat oven to 350 degrees. Rinse fillets well, pat dry with paper towel and place on a large baking sheet. Set aside. In a large saute pan, melt 1/4 pound butter over medium-high heat. Add onion, bell peppers and minced garlic and saute 2-3 minutes or until vegetables are wilted. Add 1/2 cup green onions and saute until wilted. Add half of shrimp and crabmeat and saute until shrimp are pink and curled. Add 1 tablespoon lemon juice and cubed white bread and stir to absorb liquid from mixture. Season to taste with Creole seasoning and add just enough Italian bread crumbs to achieve a moist stuffing consistency. Set aside. Season redfish fillets lightly with Creole seasoning. Place an equal portion of stuffing over 3 fillets and cover with the other fillets to create a sandwich effect. Place 2 slices each of tomatoes and lemon over each layered redfish and season lightly with Creole seasoning. Drizzle each fillet with an equal portion of olive oil. Place in oven and bake 30-40 minutes or until fish is cooked thoroughly and stuffing is hot. A thermometer inserted into fillets should register 140 degrees. To create a sauce, in a saute pan, heat melted butter over medium-high heat. Add remaining 1/2 cup green onions and saute 2-3 minutes. Add remaining shrimp and crabmeat and cook until shrimp are pink and curled. Add remaining tablespoon of lemon juice and half-and-half then bring to a rolling boil. Reduce to simmer and cook until cream is reduced to 1-1/2cups and slightly thickened. Season to taste using Creole seasoning. When ready to serve, cut each stuffed fillet in half to create 6 portions. Place 1 portion in center of a serving plate, top with equal amount of sauce and serve hot.