Pompano In Paper

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Pompano In Paper
Categories: Fish Main dish Mexican Seafood
Servings: 6

6 ea Fish Fillets; *
1 x Parchment or Brown Paper
1/2 c Onion; Chopped, 1 md
1/2 t Annatto Seed, Crushed
1 T Vegetable Oil
1/4 c Orange Juice
3 T Lemon Juice
2 oz Pimento; 1 Jar, **
1/4 c Ripe Olives; Pitted, Chopped
2 T 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.
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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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