Pompano in Paper
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fish fillets
|
*
|
| ½ | cup |
onions
chopped |
|
| ½ | teaspoon |
annato seeds
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
orange juice
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | ounces |
pimentos
|
|
| ¼ | cup |
olives
pitted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
fish fillets
|
*
|
| 118 | ml |
onions
chopped |
|
| 2.5 | ml |
annato seeds
|
* |
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
orange juice
|
|
| 45 | ml |
lemon juice
|
|
| 57.8 | ml/g |
pimentos
|
|
| 59 | ml |
olives
pitted, chopped |
*
|
Directions
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 15x10x1-inch baking pan.
Bake in a preheated 350℉ (180℃). 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.
