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Stuffed Flounder

4 Flounder or Orange Roughy Fillets (1/2" thick) (about 1 1/2 lb.)
2 Tbsp. butter or margarine
3 tsp. fresh lemon juice
1 jar sliced pimento, drained
1/4 tsp. sugar
1/8 tsp. garlic powder
1 Tbsp. melted butter
1/2 cup green pepper, chopped
1/4 cup green onion, chopped
1 1/2 cups cooked chopped Shrimp (deveined, or 2 cans 4 1/2 oz. rinsed & drained)
1/2 tsp. salt
1/4 tsp. thyme leaves
1/2 tsp. cayenne

Butter grid of roasting pan. Place 2 Fillets on pan. Set aside. In a small skillet on medium high heat, saute green pepper and onion in butter until tender. Remove from heat. Stir in Shrimp, pimento, 2 teaspoons lemon juice, salt, thyme, sugar, garlic powder and cayenne. Mound half of Shrimp filling on each of 2 Fillets to within 1/2 inch of edge.

Cut a slit lengthwise down center of remaining Fillets to within 1 inch of ends. Place Fillets on top of filling. (Filling should show through slit.)

In a small bowl combine melted butter and 1 teaspoon lemon juice. Brush top of Fillets with mixture. Sprinkle with paprika. Bake in preheated oven at 350 degrees F for 25-30 minutes or until fish flakes.

4-6 servings

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