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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Vegetables, Eggs Mexican Fish, Main dish, Mexican, Seafood 6 Servings

INGREDIENTS

6 Fish Fillets, *
Parchment or Brown Paper
1/2 c Onion, Chopped 1 md
1/2 t Annatto Seed, Crushed
1 T Vegetable Oil
1/4 c Orange Juice
3 T Lemon Juice
2 oz Pimento, 1 Jar **
1/4 c Ripe Olives, Pitted Chopped
2 T Parsley, Snipped
2 Eggs, Hard Cooked Chopped

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.
Mostly from Better Homes & Garden's "Mexican Cookbook". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 76.7mg
Sodium: 127.9mg
Potassium: 108.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.5g
Protein: 6g


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