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.