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.