I am wondering if someone who works in a seafood restaurant can tell me about their process for cooking stuffed fish. We would like to offer it at our restsurant but maybe we dont have the right equipment or are not the right type of restaurant. We have a stuffing that we love our problem is cooking. To cook it to order with the equipment we have it takes 30 mins or more to get to the right internal temp (Our customers will not wait that long). Also the fish is getting very dry to get the stuffing to the right temp. If we cook a batch ahead and store in the steam table the fish is dry and stuffing is wet and mushy. We are not a fancy restaurant so maybe we are not right for finer foods but I dont want to give up just because we dont know what to do. Any advice would be very appreciated.