*  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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