Pompano in Paper is an elegant yet simple dish that steams fish to perfection inside sealed parchment packets, locking in moisture and flavor. The fillets are topped with a vibrant, tangy sauce featuring orange and lemon juices, crushed annatto seeds for color, and a savory mix of chopped olives, pimentos, and hard-boiled eggs. This method ensures the delicate pompano remains tender and flaky while absorbing the bright, zesty notes of the citrus and herbs. It is a sophisticated choice for dinner parties or a special weeknight meal, offering a fresh, aromatic experience with minimal cleanup. The combination of sweet citrus, briny olives, and rich eggs creates a complex, well-balanced profile that complements the mild sweetness of the fish. Serve directly in the packet for a dramatic tableside presentation.
Pompano In Paper
Description
Pompano in Paper is an elegant yet simple dish that steams fish to perfection inside sealed parchment packets, locking in moisture and flavor. The fillets are topped with a vibrant, tangy sauce featuring orange and lemon juices, crushed annatto seeds for color, and a savory mix of chopped olives, pimentos, and hard-boiled eggs. This method ensures the delicate pompano remains tender and flaky while absorbing the bright, zesty notes of the citrus and herbs. It is a sophisticated choice for dinner parties or a special weeknight meal, offering a fresh, aromatic experience with minimal cleanup. The combination of sweet citrus, briny olives, and rich eggs creates a complex, well-balanced profile that complements the mild sweetness of the fish. Serve directly in the packet for a dramatic tableside presentation.Ingredients
Directions
-
Preheat the oven to 350F (175C).
-
Cut parchment or brown paper into six 12-inch squares.
-
Place one fish fillet on the center of each paper square.
-
Sprinkle each fillet lightly with salt.
-
In a saucepan, heat vegetable oil over medium heat.
-
Add chopped onion and crushed annatto seeds; cook until onion is tender.
-
Stir in orange juice, lemon juice, pimentos, olives, and parsley.
-
Cover and simmer for 5 minutes.
-
Remove from heat and stir in chopped hard-cooked eggs.
-
Spoon 3 tablespoons of the sauce mixture over each fish fillet.
-
Fold the paper over the fillet to create a half-moon shape.
-
Seal the packet by tightly crimping the edges.
-
Place the sealed packets in a 15x10-inch baking pan.
-
Bake for 20 to 25 minutes, or until the fish flakes easily with a fork.
-
Remove from oven and let rest for 1 minute.
-
Cut a large X on the top of each packet and open the flaps.
-
Carefully transfer the fish and sauce from the packet to dinner plates.
-
Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 345.5kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 3.8g19%
- Cholesterol 261.5mg88%
- Sodium 146.0mg7%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 0.6g3%
- Sugars 3.3g
- Protein 41.6g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using frozen fish fillets, thaw them completely in the refrigerator overnight before preparing this recipe.
Ensure pimentos are well-drained and chopped to yield approximately 1/4 cup for even distribution.
You can use other white fish fillets such as cod, tilapia, or snapper if pompano is unavailable.
For a garnish, serve with shredded lettuce and sliced radishes on the side.
Be careful when opening the hot packets, as steam will escape and can cause burns.
