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Ингредиенты
- 6 x Fish Fillets, *
- Â Â Parchment or possibly Brown Paper
- 1/2 c. Onion, Minced, 1 md
- 1/2 tsp Annatto Seed, Crushed
- 1 Tbsp. Vegetable Oil
- 1/4 c. Orange Juice
- 3 Tbsp. Lemon Juice
- 2 ounce Pimento, 1 Jar, **
- 1/4 c. Ripe Olives, Pitted, Minced
- 2 Tbsp. Parsley, Snipped
- 2 x Large eggs, Hard Cooked, Minced
Инструкции
- * Use fresh or possibly frzn Pompano or possibly other fish fillets in this recipe.
- ** Pimentos should be liquid removed and minced. There should be about 1/4 c..
- Thaw fish fillets if frzn. Cut parchment paper or possibly 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 till the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 min. Add in the hard cooked Large 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 min or possibly till 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 you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 118 | 81% |
| Total Fat 13.2g | 16% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 76mg | 25% |
| Sodium 34mg | 1% |
| Potassium 124mg | 4% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.95g | 1% |
| Protein 4.15g | 7% |
