3 lb. fish fillet
1 lb. fresh lump crabmeat
1 lb. med. shrimp
1/2 lemon
1/2 c. butter
1/4 c. white cooking wine

Squeeze lemon juice over fish. Season with herb seasoning, garlic powder, Accent and white pepper (1/4 teaspoon of white pepper to each pound of fish).

Melt 1/2 cup of butter in large baking dish (preferably Promise or Parkay Light). Add 1/4 cup white cooking wine. Place seasoned fish in baking dish and cook, covered for 30 minutes. Place crabmeat and shrimp on each piece of fish and sprinkle with Old London Bread crumbs (plain). Cook for 20 minutes or until fish flakes. Remove cover and turn oven to broil. Broil until lightly browned (usually five or ten minutes). Garnish with parsley. May be served with rice or bread stuffing. Preheat oven to 350 degrees.

Red Snapper, Orange Roughy or Catfish cut in 5 ounce serving pieces.