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Preheat a grill to medium-high.
Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.