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Pompano A La Gherardi
1 Pompano (or Flounder)
Salt & pepper
Small Shrimp for garnish
4 oz. stuffing
Select a firm whole Pompano (or other fish suitable for stuffing).
Remove the head and split down flat side, removing center bone structure in order to provide a pocket for stuffing. Salt and pepper fish to taste, then stuff with the following stuffing, topping the pocket opening with a couple Shrimp, chopped olives and a strip of crisp bacon.
Place in a covered vessel and bake at 350 F for at least 15 to 30 minutes. Time will vary according to the size of the fish.
STUFFING: This recipe is sufficient for stuffing 12 small Pompano. So, reduce according to number fish you are preparing. 1 lb. cooked white Crab Meat 1 loaf bread 1 bunch fresh green onions 1/2 cup sherry or cooking vermouth 1 cup butter 1/2 bunch fresh parsley 2 eggs Salt & pepper to taste
Mince above ingredients and mix well. Cook slowly in a heavy saucepan to prevent scorching. Stuff Pompano.