Pompano In Paper Recipe - Cooking Index
|6||Fish fillets - *|
|Parchment or brown paper|
|1/2 cup||31g / 1.1oz||Onion, chopped - 1 md|
|1/2 teaspoon||2.5ml||Annatto seed - crushed|
|1 tablespoon||15ml||Vegetable oil|
|1/4 cup||59ml||Orange juice|
|3 tablespoons||45ml||Lemon juice|
|2 oz||56g||Pimento, 1 jar - **|
|1/4 cup||36g / 1.3oz||Ripe olives, pitted - chopped|
|2 tablespoons||30ml||Parsley - snipped|
|2||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.
Chile Pepper Magazine - Oct. 1992
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