Preheat the oven to 375° F.
In a small saucepan, melt 3 tablespoons of butter. Lightly sauté celery, red pepper and onions. Stir in ¼ teaspoon salt and ¼ teaspoon black pepper.
In a large bowl, combine broth and 2 tablespoons of melted butter. Add vegetable mixture, crumbled cornbread and bread crumbs and gently mix.
Layout fillets on a work surface, skin sides up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375° F for about 10-12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.
Contributed by Joyce Taylor