Pompano In Paper

Course : Seafoods
Serves: 6
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6 fillets fish fillets -- *
1 sheet parchment or brown paper
1/2 cup onion chopped
1/2 teaspoon annatto seed -- crushed
1 tablespoon vegetable oil
1/4 cup orange juice
3 tablespoons lemon juice
2 ounces pimento
1/4 cup ripe olives; pitted -- chopped
2 tablespoons parsley -- snipped
2 large eggs hard cooked -- chopped

Preparation / Directions:

* 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.

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