| 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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