Pompano In Paper

fish, main dish, mexican, seafood

6 fish fillets; *
1 parchment or brown paper
1/2 cup onion; chopped, 1 md
1/2 teaspoon annatto seed, crushed
1 tablespoon vegetable oil
1/4 cup orange juice
3 tablespoon lemon juice
2 oz pimento; 1 jar, **
1/4 cup ripe olives; pitted, chopped
2 tablespoon 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.