A French Quarter Culinary Tradition, adapted by Chef Forrest Parker
The Pompano: A Coastal Inheritance
There is a silver-scaled elegance to the Pompano that demands reverence—a quiet, salt-licked alchemy of the South Carolina Lowcountry. This buttery marriage of delicate fish and briny crabmeat stuffing carries the same DNA of refinement we explored in our historical look at the legendary Colony House restaurant.
As a Charleston chef and culinary historian, I believe preparing this dish is an act of coastal inheritance. Finished with a dry sherry splash and a smoky benediction of bacon, it is a meal that tastes of white linen and the restless, turning tide. Whether you are looking for authentic Charleston recipes or the history behind our city’s most famous dining rooms, this dish is a seat at the table of our collective memory.
Ingredients for Colony House Stuffed Pompano
• 4 butterfly filets of Pompano (approx. 1 ½ lbs each)
• ½ pound lump crabmeat, drained (the crown jewel of Lowcountry seafood)
• ½ pound shrimp, pre-cooked, shelled, deveined, and finely chopped
• 4 strips of bacon
• 6 tablespoons unsalted butter
• 5 tablespoons dry sherry (the essential Lowcountry finish)
• 2 cups day-old bread cubes
• 3 large eggs, lightly beaten
• ½ cup scallions or onions, finely chopped
• ½ cup celery, finely chopped
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons kosher salt
• White pepper, to taste
• 8 stuffed green olives, sliced
• A sprinkle of paprika
Preparation: How to Stuff and Bake Pompano
1. Prepare the Stuffing: In a large mixing bowl, combine the chopped shrimp and drained crabmeat. Set aside.
2. Sauté the Aromatics: In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the scallions and celery and sauté until they are soft and translucent.
3. Mix the Filling: Add the cooked aromatics to the seafood. Fold in the bread cubes, beaten eggs, parsley, salt, and sherry. Toss gently; the bread should be hydrated, not a paste. Season with white pepper.
4. Stuff the Fish: Preheat your oven to 400°F. Lightly season the inside and outside of each Pompano butterfly filet. Generously fill the cavity of each fish with the stuffing.
5. Assemble and Garnish: Place the stuffed fish in a buttered baking pan. Melt the remaining 2 tablespoons of butter and brush over the fish. Lay one strip of bacon across each filet. Top with sliced green olives and a dusting of paprika.
6. Bake: Roast for 30 minutes, or until the fish begins to flake easily with a fork. Serve immediately.
Bring the Flavors of Charleston to Your Kitchen
The true magic of the Lowcountry isn’t found in a book; it’s found in the shared experience of a perfectly rendered meal. If you want to dive deeper into the culinary history of Charleston or master these techniques firsthand, we invite you to join us.
Undiscovered Charleston offers more than just a meal—we offer a bridge to the past.
• [Join Our Charleston Food & History Tour] – Walk the French Quarter and taste the evolution of the Holy City.
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