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Baked Pompano

2 Whole shallots; minced
1/2 c Butter
2 lb Pompano fillets; 4 fillets
c Hazelnuts; chopped
1 c Brandy


Sauté shallots in butter. Place pompano fillets in a shallow buttered baking pan. Sprinkle generously with the hazelnuts. Pour melted butter and shallots over pompano and hazelnuts. Bake 20 minutes at 450 degrees, basting every 5 minutes to prevent dryness. Remove from oven. Add the brandy and flame. When flames die down, broil 2-3 minutes.

Serving Ideas : Serve with lemon wedges.




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