Chatty Cathy wrote:
> ... I mean "The One" that had everyone begging for more?

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 baby shrimp)
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.

NOTE: I've also stuffed tilapia fillets in a similar manner since when I
came up with this dish flounder wasn't nearly as expensive as it is now and
tilapia continues to be the most inexpensive fillets I can buy. Any light
tasting white fish fillets will do.

Jill