Name: Pompano in Paper
Ingredients: 6 Fish Fillets; *; 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 Eggs; Hard Cooked, Chopped

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Sam Storms

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	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		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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