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Recipe by: mezilina
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See below ingredients and instructions of the recipe
6 Fish Fillets; *
Parchment or Brown Paper
1/2 c Onion; Chopped, 1 md
1/2 ts Annatto Seed, Crushed
1 tb Vegetable Oil
1/4 c Orange Juice
3 tb Lemon Juice
2 oz Pimento; 1 Jar, **
1/4 c Ripe Olives; Pitted, Chopped
2 tb Parsley; Snipped
2 Eggs; Hard Cooked, Chopped
* 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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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