Dear ,Ron

 I'm a local who tried to find a different approach to eating healthy ,and this is what I've come up with though a friend. It's a hit with most looking to get away from the fried fish.

Fish Salad

1- Bottle crab and shrimp boil

1- lemon- bottle

1 - 2 pounds fresh or frozen fillets

1- onion

2-3 eggs hard boiled

 1 -bottle sliced olives

 1 bottle of miracle whip or mayo                                                                                                                                                                                                                                                                                                            Follow directions on crab boil, add fish , have egg's boiling  chop  onion, celery , any other thing's you may want to add to salad. Right after fish is done strain , add lemon juice  mix in other items just like tuna fish . I've found it fares well with crackers topped with hot sauce . Remember be creative ,enjoy fishing ,Take care of our natural resources ,and only the fish you plan for table fare.

 Enjoy, Matt Gentry

Stuffed Flounder with Cream Sauce 

4 nice flounder filets 

Stuffing

1 lb cooked shrimp diced

12 0z cooked lump crab

1 bunch green onions finely chopped

1 red bell pepper finely chopped

1 quarter cup bread crumbs (I like the Italian blend)

½ cup butter (1 stick of butter)

2 oz white wine

Salt and pepper to taste

Cyanine pepper (optional)

Sauté the bell pepper and ¾ of the green onions in the butter and white wine

Add the shrimp, lump crab, bread crumbs salt and pepper

Mix well (this will not be a stiff stuffing so do not worry)

In a glass baking dish lay two of the flounder filets on the bottom

(Making sure your fish filets do not over lap)

Spread the stuffing over the two filets

Cover with the remaining 2 filets

Dot the top of the filets with butter and cover with foil

Bake in a 350 degree oven for 30-45 minutes depending on the thickness of your fish

Test with a fork after 30 minutes filets should be fork tender and flakey.

Remove from the oven and let rest while you make the sauce  

Sauce

½ cup butter

½ cup white wine

½ cup sour cream

½ cup sliced mushrooms

1 thinly sliced red bell pepper

1 thinly sliced ancho chille or 1-2 jalapenos

Melt butter over medium heat sauté the mushrooms, bell pepper and Chile’s until soft

Add the white wine simmer for 5 minutes then add the sour cream, stir until cream is melted.

Salt and pepper to taste.

Plate stuffed fish over rice or pasta add sauce to cover sprinkle each plate with remaining green onions

Serve with a crisp green salad and crusty bread

This sauce is also great on any Blackened Fish  

Happy Eating

Debi B