Pompano in paper

Yield: 6 servings

Measure Ingredient
6 eaches Fish Fillets; *
1 x Parchment or Brown Paper
½ cup Onion; Chopped, 1 md
½ teaspoon Annatto Seed, Crushed
1 tablespoon Vegetable Oil
¼ cup Orange Juice
3 tablespoons Lemon Juice
2 ounces Pimento; 1 Jar, **
¼ cup Ripe Olives; Pitted, Chopped
2 tablespoons Parsley; Snipped
2 eaches 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 ¼

cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 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 preheated 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.

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