Pompano In Paper
| 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