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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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