2 tbsp. butter
2 tbsp. finely chopped onion
1 pkg. frozen chopped spinach
1 c. Monterey Jack cheese (shredded)
1/4 tsp. Tabasco (2x)
1 can cream of mushroom
6 flounder fillets
Toothpicks

In a skillet, melt butter and saute onion until tender. Drain spinach and add to onion. Cook for 5 minutes. Remove from heat and add cheese, Tabasco and a dash of salt. Place some filling in a fillet and roll up. Secure with toothpicks. Place fish rolls in a buttered baking dish. Combine the soup with another 1/4 teaspoon of Tabasco. Pour over fish and bake at 375 degrees for 25 to 30 minutes.