Yes, there is a little bit in there. For the recipe, fillet the fish as normal and then cut the fillet in half. I usually just use the thicker part of the fillet that is above the ribs but you could probably stuff the bottom piece too. Here's the recipe for a pound and a half or so of fish:
2 cups broccoli, chopped small andlightly sautéed
½ cup finely chopped onion, sautéed
Juice of 1 lemon
¼ cup mayo
1 tsp. garlic powder
¼ cup parmesan cheese
¼ cup shredded cheddar cheese
Bacon
Cook the onion and broccoli for 3-5 minutes so that it is mostly cooked. Then dump that into a bowl and mix in the rest of the ingredients. I like to season the fillets with Zatarains but you can season them however you like. Then cut a slit in the side of the fillet, put some of the mixture in there and then wrap a piece of bacon around it. Grill for 3-5 minutes on each side.
Also, I just use regular thickness bacon and don't put any Lawry's or salt on the fillets. I tried that but there is already enough salt from the bacon that it gets to be too much otherwise.
