*  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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