"Judy Haffner" > wrote in message
...
>
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
I like flounder.

> If you have a special recipe for fish, please do share it with the
> others in the group.
>
Jill's Stuffed Flounder

4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp (or use canned salad shrimp, well drained)
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray

Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter until
translucent. Transfer to a mixing bowl and combine with breadcrumbs,
mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne,
lemonjuice, salt, pepper. Blend well to make stuffing. Spray a 13X9 inch
baking dish with vegetable cooking spray.

Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto the
center of the fillets, mounding it up in the center. Split the remaining
fillets in half lengthwise.

Wrap each of the two halves around the stuffing on top of the stuffed
fillet, covering the sides but leaving the stuffing visible in the center.
Secure overlapping ends with toothpicks if needed. Brush all over with
melted butter. Sprinkle with paprika. Pour the milk around the fish (this
keeps the fish moist during baking). Bake for 20-25 minutes until fish
flakes easily with a fork, brushing with melted butter about halfway through
cooking. Serves 2 very generously.

NOTE: Works well with any mild white fish fillets

Jill