Pompano In Paper

* Exported from MasterCook *

POMPANO IN PAPER

Recipe By :
Serving Size : 6 Preparation Time :0:00
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
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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