Reviewed: May 25, 2012

These are SO GOOD! If you are a seafood lover like I am, you must make these! I am making them again tonight - what I love about them is that they are low carb too (I still use the breadcrumbs, but you can eliminate them if you prefer). As good as a restaurant entree and I didn't change a thing about the recipe. I rarely review and rate recipes, but this one deserves a gold star!

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AnimalCrackers

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Reviewed: Apr. 20, 2012

Absolutely delicious! I made a few minor adjustments. I included chopped shrimp, a little cayenne pepper instead of Cajun seasoning and cornbread stuffing. My friends and family LOVED it! I will definitely make this again. Yum!

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jaydensnina

Home Town: Paterson, New Jersey, USA

Reviewed: Feb. 24, 2012

Good, but even better with the addition of some shredded Italian Blend cheese in the stuffing mixture. I would give 5 stars, DH gives it 3 stars (but I like seafood much better than he does).

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Reviewer:

sahm2nick

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Reviewed: Aug. 16, 2011

This recipe was wonderful! My family loved it, and has requested it again & again!

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crazycook

Reviewed: Jun. 26, 2011

I made this for a special dinner and everyone raved about it. I used fillets and rolled them up. It was terrific.

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Cheryl Coyle

Reviewed: Aug. 11, 2010

Delicious, and so easy! Since it's summertime, I actually made a foil pocket and cooked on the grill! Just add a little sale pepper and lemon juice on the fish and it cooks perfectly!

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jsevers

Reviewed: Mar. 8, 2010

Fantastic! We only used half the amount of crab and served it with prawn salad, seasons rice and carrots. yummy!

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Reviewer:

Sarah3709

Reviewed: Feb. 21, 2009

Therese I thank you! Thank you thank you! Please allow me describe my version of your delicious dinner: I used sockeye salmon, 1 lb skin-on fillet. I also brushed the fish on all sides w lemon-parsley butter, (1/4 cup each lemon & butter w chopped fresh parsley) The stuffing I went nuts on, you may want to try this: brown the breadcrumbs in 2 Tbsp butter and put in mixing bowl, sautee onions w garlic & celery, I also added 7 oz imitation crab, (which I usually don't like!), zest of 2 lemons, 1 egg beaten, 2 Tbsp of capers. Oh yeah! After placing fish on foil lined cookie sheet i mound the stuffing on top and brush it w the rest of the butter mixture. I used lite butter all throughout, and a bit of olive oil for the sautee. Besides salt & pepper I just let the fresh flavors come through and it rocked. Couldn't have done it without your recipe though and I thank you for getting me to start a membership w this site.

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Reviewer:

Khephra

Reviewed: Feb. 19, 2009

WOW! This recipe was absolutely delicious!! The only difference from actual recipe was that I used filets because that was what I had. I didn't top a filet with another I just topped the filet with the stuffing and baked. Even my kids who normally dislike fish, they don't even care for fish sticks, LOVED this! Thanks for sharing such a great recipe!

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Reviewer:

SouperWoman

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 5, 2009

Oh my goodness, it looked so beautiful, but the flavor was terrible. It's the first time I have just white rice for lunch. I tried to give this more flavor with white wine and clam sauce, but it didn't help. As a fish lover, i only can say there's a million ways to prepare a tastier flounder. I'm sorry, but i can't recommend this recipe to anyone.

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