Pompano in Paper

Recipe Cuisine: Mexican
Recipe Category: Mexican
Recipe Serves: 6

Recipes Ingredients:

6 ea Fish Fillets; *
3 tb Lemon Juice
1 x Parchment or Brown Paper
2 oz Pimento; 1 Jar, **
1/2 c Onion; Chopped, 1 md
1/4 c Ripe Olives; Pitted, Chopped
1/2 ts Annatto Seed, Crushed
2 tb Parsley; Snipped
1 tb Vegetable Oil
2 ea Eggs; Hard Cooked, Chopped
1/4 c Orange Juice

Recipe Instructions:

* 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.