Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Seafood

    recipe title: POMPANO IN PAPER
    category: Seafood
    keywords: Fish, Main dish, Mexican, Seafood
    servings: 6 servings
          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.

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.