Pompano A Florida delicacy, baked with nuts and brandy.  Consider this recipe for any combination of fresh fish fillets and suitable nuts. 2 pounds pompano, cut in 4 pieces 2 shallots, minced 1/4 lb butter 1/2 cup ground blanched hazelnuts 1 pony of brandy Heat oven to 450.  Melt butter and saute shallots, while you place pompano sections in a buttered baking pan. Sprinkle generously with the hazelnuts, gently pour over melted butter and shallots.  Bake 20 minutes, basting every 5 minutes to prevent dryness.  Add the brandy, and flame. Return to oven for 3 minutes, and serve with lemon wedges.