1 lb. (4 filets) fresh or frozen fish, thawed, drained
3 tbsp. butter
1/2 lb. fresh spinach, washed, dried, torn into pieces
1/4 c. chopped onion
1 c. (4 oz.) shredded Cheddar cheese
3/4 c. crumbly style plain stuffing
2 oz. jar diced pimiento, drained
1/4 tsp. salt
1/8 tsp. pepper

Prepare grill. In 10 inch skillet melt butter; add spinach and onion. Cook over medium heat stirring occasionally, until tender (4 to 5 minutes); remove from heat. Stir in remaining ingredients except fish. Place each filet in center of 18 inch square of heavy aluminum foil.

Place 1/3 cup stuffing on top of each filet. Bring edges of foil up to center, seal with double fold. Fold ends several times to make tight package. Cook over medium coals until fish flakes with a fork (10 to 14 minutes). Yield: 4 servings.

Oven Directions: Heat to 350 degrees. Prepare fish as directed above. Bake for 20 to 25 minutes or until fish flakes with a fork.

A 10 ounce package frozen chopped spinach, thawed, drained, can be substituted for fresh.