Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Fish Fillets; * 3 tb Lemon Juice
1 x Parchment or Brown Paper 2 oz Pimento; 1 Jar, **
1/2 c Onion; Chopped, 1 md 1/4 c Ripe Olives; Pitted, Chopped
1/2 ts Annatto Seed, Crushed 2 tb Parsley; Snipped
1 tb Vegetable Oil 2 ea Eggs; Hard Cooked, Chopped
1/4 c Orange Juice

* 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 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.

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