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1 cup
finely crumbled, dry French or Italian bread
4 ounces (2/3 cup) finely chopped shrimp
1/2 cup finely diced mango
2 tablespoons thinly sliced scallion
1-1/2 tablespoons Worcestershire sauce
1/2 teaspoon turmeric
1/2 teaspoon ground allspice (NOT pumpkin pie spice)
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (8-ounce) yellowtail fillets, each about 1/2- to
3/4-inch thick
2 teaspoons Pepper Sauce
Preheat oven to 375 degrees F. Coat a baking pan
with nonstick cooking spray.
In a medium bowl, combine all the ingredients except
the fish and Pepper Sauce until well moistened.
Slice the fillets almost in half, horizontally,
leaving the top and bottom barely attached. Lay the
fillets, open face, on the baking pan, and spread
the stuffing on the two bottom fillets. Bake for 10
minutes, or until the bottom fillet appears almost
thoroughly cooked and the stuffing is piping hot.
Flip the top fillet onto the stuffing, and spread
the Pickapeppa Pepper Sauce over the top. Bake
another 5 minutes, until the fish flakes easily when
tested with a fork. Cut each stuffed fillet into two
pieces
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