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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