Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    fish fillets -- *
                        parchment or brown paper
     1/2  cup           onion; chopped -- 1 md
     1/2  teaspoon      annatto seed -- crushed
   1      tablespoon    vegetable oil
     1/4  cup           orange juice
   3      tablespoons   lemon juice
   2      ounces        pimento; 1 jar -- **
     1/4  cup           ripe olives; pitted -- chopped
   2      tablespoons   parsley -- snipped
   2                    eggs; hard cooked -- chopped

Preparation:

* 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 Tbs 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 350F 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.