1 lb. of flounder for each serving
salt
pepper
oregano
Sauce
1/2 cup lemon juice
1/4 can olive oil
garlic powder
1/4 cup minced capers
Stuffing
1 lb. of ground, steamed shrimp
1 cup toasted bread crumbs
1 Tbsp. grated onion
1 Tbsp. minced parsley
salt
cayenne

Allow 1 lb. of flounder for each serving. Make 3 or 4 shallow gashes diagonally across top of fish. Sprinkle lightly with salt, pepper and oregano. Put the stuffing into the fish, place on a foil lined, shallow pan and broil 3″ from flame for 15 minutes. Baste fish 3 times during broiling using all of the sauce. Pour pan juices over fish when served.

SAUCE Combine 1/2 cup lemon juice, 1/4 can olive oil, a pinch of garlic powder and 1/4 cup minced capers.

STUFFING Combine 1 lb. of ground, steamed shrimp,
1 cup toasted bread crumbs, 1 Tbsp. grated onion, 1 Tbsp. minced parsley, salt and a dash of cayenne.

Enough for 5 fish.