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  Pompano in paper
 
Yield: 6 Servings
 
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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