Pompano In Paper

POMPANO IN PAPER

6 Preparation Time :

Categories : Mexican Seafood

Amount Measure Ingredient -- Preparation Method -- -- --

6 ea Fish Fillets --

1 x Parchment or Brown Paper

1/2 c Onion -- Chopped,

1 md

1/2 ts Annatto Seed, Crushed

1 tb Vegetable Oil

1/4 c Orange Juice

3 tb Lemon Juice

2 oz Pimento --

1 Jar, **

1/4 c Ripe Olives -- Pitted, Chopped

2 tb Parsley -- Snipped

2 ea Eggs -- Hard Cooked, Chopped

Use fresh or frozen Pompano or other fish fillets

in this recipe. ** Pimentos should be drained and chopped. There should be about 1/4

cup. Thaw fish fillets if frozen. Cut parchment

6 12-inch squares. Place

fillet on half of each piece of parchment paper.

Sprinkle with a little salt. In a saucepan, cook onion

and annatto seed in the oil until the onion is tender.

Stir in the orange and lemon juices, pimentos, olives,

and parsley. Simmer, covered, for about 5 minutes. Add

the hard cooked eggs. Spoon 3 Tbls of the sauce over

each fillet. Fold parchment paper over the fillet.

Seal by turning the edges up and folding. Place the

packets in a 15 X 10 X 1-inch baking pan. Bake in a

350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on

the top, fold back each segment.

Transfer paper packets to dinner plates. Garnish with

shredded lettuce and sliced radishes, if desired. - - - - - - - - - - - - - - - - - -