Pompano in paper
6 servings
Ingredients
| Quantity | 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 |
Directions
* 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.