Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Oysters Rockefeller

Oysters Rockefeller
Yields Six Oysters
6 Large Gulf Oysters (shucked and rinsed from dirt and sand)
6 slices of bacon (minced)
1 small yellow onion diced
2 cloves fresh garlic
1 tsp. – Fennel Seed
1 / 2 tsp. – fresh Black Pepper
2TB. – Pernod
1 tsp. – ground sea salt
4 cups – fresh baby spinach
 1/ 4 cup – bread crumbs
2TB. – parmesan cheese
  1. In a sauté pan, slow cook the bacon until three quarters cooked. Add the garlic and onions, fennel seed, and pepper.
  2. Continue cooking on low heat until bacon is crisp and onions and garlic are golden brown.
  3. Deglaze with the pernod and cook 2 minutes to burn off the alcohol. Let cool slightly.
  4. Place bacon mixture in a food processor and pulse until finely chopped.
  5. Place in a mixing bowl and fold in the spinach to wilt and incorporate flavors. Add the sea salt.
  6. Preheat oven to *400.
  7. Place oysters on a cookie sheet and top with the spinach mixture.
  8. Mix the bread crumbs and cheese and generously top the oysters
  9. Place the cookie sheet in oven and cook 10 minutes or until oysters are cooked and crumbs are browned.
  10. Top with fresh Hollandaise or eat them just as they are. 

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!