I stuff mainly fresh Atlantic Salmon or Tilapia, but the stuffing is good with flounder or any mild fish. Optional ingredients for the stuffing is in parenthesis.

For two people you’ll need two salmon (or other fish) fillets that together weigh just under a pound. In the case of salmon, skin it and rinse before stuffing.

Stuffing:

1 or 2 large wheat hamburger bun crumbled (or a mix of cooked white rice and bread)
Sauté the following in 2 tablespoons olive oil:
4 tablespoons minced celery (including some leaves)
2 tablespoon minced onion
3 tablespoons minced pepper (Mild Anaheim, yellow or red bell. You’re not looking for heat here, but a hint of seasoning flavor.)

When veggies are tender, remove from heat and cool. Then mix in a bowl:

1 tsp thyme
Bay Seasoning to taste (2 or 3 healthy shakes—1/4 tsp)
Shredded Monterrey Jack cheese—1/2 to 3/4 cup
Cooked veggies
¾ cup diced/shredded imitation lobster chunks or imitation crab (you can also substitute or add pre-cooked cocktail shrimp)
4 tablespoon mayonnaise—just enough to keep the stuffing together (you can use olive oil instead).

I refrigerate the stuffing for several hours before dinner, letting the flavors meld. I stuff the fish right before cooking and sprinkle with additional bay seasoning.

Cut the fish into 6 or 8 oz portions and cut a slit in the middle of each, leaving the ends intact (a sort of long “O” shape.) Fill the fish with stuffing. Do not “pack” the stuffing into the cut—rather allow some to layer over the top of the fish. Cook at 400 degrees for 15 to 18 minutes. I cook it uncovered on tinfoil in a toaster oven. Salmon should flake easily, but do not overcook as the salmon will become very dry.