Mullet Fillets With Shrimp Stuffing

• 6 mullet fillets (about 2 1/4 pounds)
• 1/2 cup lime juice, divided
• 1/2 cup chopped onion
• 1/4 cup plus 2 tablespoons butter or margarine
• 4 slices white bread, cubed
• 1/3 cup plus 2 tablespoons water, divided
• 1/4 teaspoon dried tarragon leaves
• 1/8 teaspoon coarsely ground black pepper
• 1/2 pound medium shrimp, cooked, peeled, deveined, and chopped
• 1/2 teaspoon salt
• 1/2 cup tomato juice
• 2 teaspoons cornstarch
• 2 tablespoons grated Romano cheese

1. Combine fish and 1/4 cup plus 2 tablespoons lime juice in a 13- x 9- x 2-inch baking dish. Cover and let stand 30 minutes.
2. Saute onion in butter in a large skillet until tender. Add bread cubes, tossing lightly. Stir in 1/3 cup water, tarragon, and pepper. Remove from heat. Add remaining 2 tablespoons lime juice, shrimp, and salt; mix well, and set aside.
3. Remove fish from lime juice; drain and discard juice. Return 3 fillets to baking dish. Spread stuffing mixture evenly over fillets; top with remaining fillets. Pour tomato juice around fish. Cover dish with aluminum foil. Bake at 350u0b0 for 30 minutes; uncover and continue baking 10 minutes or until fish flakes easily when tested with a fork.
4. Drain cooking liquid from fish into a small saucepan, leaving fish and stuffing mixture in baking dish. Combine cornstarch and remaining water, stirring to remove lumps. Stir dissolved cornstarch into reserved cooking liquid. Bring to a boil; reduce heat, and simmer 2 minutes or until thickened. Remove from heat.
5. Pour sauce over fish; sprinkle with cheese. Broil 4 inches from heating element 3 minutes or until browned. Cut stuffed fish in half, and serve immediately.

mullet, lime juice, onion, butter, white bread, water, tarragon, ground black pepper, shrimp, salt, tomato juice, cornstarch, romano cheese

Taken from www.myrecipes.com/recipe/mullet-fillets-with-shrimp-stuffing (may not work)