Wish I had a picture of the final product, but is a rather scruptous recipe.
3 or 4 large flounders or fish of your choice
salt and pepper to taste
2 sticks butter; reserve 1 stick
1 lemon
Stuffing
1 cup oysters, rinsed & course chopped if medium to large
1 shallot, chopped
3 stalks of celery finely chopped
2 tablespoons bacon drippings
2 medium onions, chopped
2 cloves garlic, minced
1 cup bread crumbs
For stuffing, saute vegetables in drippings, then mix with remaining ingredients. Slit a pocket in each fish and place stuffing in each. Lay fish in pan with 1 stick melted butter and cover.
Bake in 375 oven for 30-45 minutes.
Melt the other stick of butter in a small saucepan and add the juice of 1 lemon
Uncover fish for last 5 minutes, add the melted butter and lemon juice over the fish and stuffing and remove when fish flakes easily with fork.
(Serves 4)
Note: can use crabmeat and/or shrimp for oysters for those who do not like oysters.
Enjoy!!
3 or 4 large flounders or fish of your choice
salt and pepper to taste
2 sticks butter; reserve 1 stick
1 lemon
Stuffing
1 cup oysters, rinsed & course chopped if medium to large
1 shallot, chopped
3 stalks of celery finely chopped
2 tablespoons bacon drippings
2 medium onions, chopped
2 cloves garlic, minced
1 cup bread crumbs
For stuffing, saute vegetables in drippings, then mix with remaining ingredients. Slit a pocket in each fish and place stuffing in each. Lay fish in pan with 1 stick melted butter and cover.
Bake in 375 oven for 30-45 minutes.
Melt the other stick of butter in a small saucepan and add the juice of 1 lemon
Uncover fish for last 5 minutes, add the melted butter and lemon juice over the fish and stuffing and remove when fish flakes easily with fork.
(Serves 4)
Note: can use crabmeat and/or shrimp for oysters for those who do not like oysters.
Enjoy!!