1 pompano (or flounder)
Salt & pepper
Small shrimp for garnish
4 oz. stuffing
Bacon strips
Chopped olives

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 degrees 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 c. sherry or cooking vermouth 1 c. 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.