Pompano In Paper Recipe - Cooking Index
Pompano In Paper Recipe - Cooking Index
| 6 | Fish fillets - * | |
| Parchment or brown paper | ||
| 1/2 cup | Onion, chopped - 1 md | |
| 1/2 teaspoon | Annatto seed - crushed | |
| 1 tablespoon | Vegetable oil | |
| 1/4 cup | Orange juice | |
| 3 tablespoons | Lemon juice | |
| 2 oz | Pimento, 1 jar - ** | |
| 1/4 cup | Ripe olives, pitted - chopped | |
| 2 tablespoons | 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.
Source:
Chile Pepper Magazine - Oct. 1992
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