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Pompano In Paper

Cuisine: Mexican
Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6   Fish fillets - *
  Parchment or brown paper
1/2 cup 31g / 1.1ozOnion, chopped - 1 md
1/2 teaspoon 2.5mlAnnatto seed - crushed
1 tablespoon 15mlVegetable oil
1/4 cup 59mlOrange juice
3 tablespoons 45mlLemon juice
2 oz 56gPimento, 1 jar - **
1/4 cup 36g / 1.3ozRipe olives, pitted - chopped
2 tablespoons 30mlParsley - snipped
2   Eggs, hard cooked - chopped

Recipe Instructions

* 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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