My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, seafood, fish

amount unit name
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
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.


* 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