Roasted Flounder Stuffed With An Eggplant And Cornbread Dressing Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1226
FAT
140%
CHOL
36%
SOD
103%

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Ingredients for 4 servings

Freshly ground black pepper

Creole seasoning

1 tablespoon chopped fresh oregano

Recipe courtesy of Emeril Lagasse, 1999

Cayenne

4 cups left-over cornbread crumbs

1 cup peeled, seeded and chopped tomatoes

Pinch of crushed red pepper

2 tablespoons olive oil

1/2 cup chopped celery

1 pound haricots verts, cleaned

4 (6-ounce) flounder fillets

1 to 2 cups chicken stock

1/4 cup water

1 tablespoon minced garlic

1 tablespoon seeded and minced jalapeno peppers

2 shallots, sliced thin

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley leaves

1/4 cup plus 2 tablespoons olive oil

Freshly ground pepper

STEAMED HARICOTS VERTS

1 tablespoon finely chopped parsley

Salt

1 cup chopped onions

1 teaspoon olive oil

3 tablespoons chopped onions

3 tablespoons chopped green bell peppers

1 teaspoon chopped garlic

2 cups chicken stock

Recipe courtesy Emeril Lagasse, 1999.

3 bay leaves

SAUCE PIQUANT

1 medium eggplant, peeled and small diced

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