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Receta Pompano In Paper

by Global Cookbook

Ingredientes

6 x Fish Fillets, *     Parchment or possibly Brown Paper 1/2 c. Onion, Minced, 1 md 1/2 tsp Annatto Seed, Crushed 1 Tbsp. Vegetable Oil 1/4 c. Orange Juice

3 Tbsp. Lemon Juice 2 ounce Pimento, 1 Jar, ** 1/4 c. Ripe Olives, Pitted, Minced 2 Tbsp. Parsley, Snipped 2 x Large eggs, Hard Cooked, Minced

Direcciones

1. Use fresh or possibly frzn Pompano or possibly other fish fillets in this recipe.
2. Pimentos should be liquid removed and minced. There should be about 1/4 c..
3. Thaw fish fillets if frzn. Cut parchment paper or possibly brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper.
4. Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil till the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 min. Add in the hard cooked Large 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 min or possibly till fish is done. Cut packets open with a large X on the top, fold back each segment.
5. Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if you like.

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