YUM! This is a keeper. Only one of my eight children didn't care for it. I had to triple it for my family of ten, but everything worked out great. It's a little time intensive, but worth the effort, especially the gravy. I did add some beef boullion since my children like "meat" gravy and I didn't want to turn them off. This was a perfect addition and made the whole dinner a real hit. I'm smilin'!!

Reviewed On: Jan. 27, 2009

Doubled this and served it to company. Daring, huh? Well, everyone really liked it, even the children. I didn't use all the mustard as my hubby doesn't care for it that much. It's a little sweeter than most BBQ's and really good with the slaw on top!! I'll definitely make this again.

Reviewed On: Jan. 27, 2009

THIS IS RESTAURANT STUFF!! My 19 year old son had this at a restaurant once and loved it, so he requested it for his birthday dinner. I was doubtful that I could even come close but this recipe, with a few changes, really fit the bill. I was amazed!! My revisions are as follows: I omitted the tomato from the stuffing and added 1/4 cup of white wine to the mixture. I'm sure flaked crabmeat is the best choice, but to save money, I used imitation and it was still fine. Last of all, because I had doubled the recipe, I made it like a casserole by spreading the stuffing mixture on the bottom of a greased 9x13 dish, layering the fish filets on top, and then drizzling the top with melted butter. It baked until bubbly, about 35 minutes. WONDERFUL - THANKS FOR SHARING!!!!!

Reviewed On: Aug. 28, 2008