My friend, Carole Provenzale, asked me if I had a good fish recipe I would post. Actually, what I do most of the time with fresh fish is season with salt and pepper and baste with butter and lemon juice as it grills. But for special occasions I enjoy making a stuffed flounder.
This recipe uses flounder but I am sure any other mild fish could be used. I promise you this is absolutely incredible and a crowd pleaser. My Mom served this to her Gourmet dinner club and received rave reviews.
I can already hear some of you saying this is too difficult but really the fish market does the work, all you need to do is mix, stuff and bake.
Flounder Stuffed with Crab and Shrimp Stuffing 
1 large flounder -- 2 1/2 - 3 lb. (or your choice of fish) cleaned but left whole (yes, head removed) , make a vertical cut down the top of the fish, going under the meat to make a pocket on both sides of the fish-- (I get the fish market to do this for me)
Stuffing
1 lb. of crab meat (I use lump, because it is the best)
1 lb. of shrimp, cleaned and cut into bite size pieces
1 large onion, chopped finely
1/4 t. Tabasco sauce
Dash of celery salt
1/2 bottle (my guess is about 6-8 oz.) Durkee sauce(it's usually with mustards, mayos, etc)
1 T. Worcestershire sauce
2 cups fresh bread crumbs
Mix all stuffing ingredients together. Stuff into flounder, pushing as far as you can to outside of fish--filling the pockets as full as you can. You may have some stuffing left over which can be baked in a baking dish.
Place in a baking pan that has been sprayed with Pam. Bake at 350 degrees for approximately 20-25 minutes, depending on the size of your fish. Check for doneness by flaking fish and checking to make sure shrimp in stuffing are pink.
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