Pompano in Parchment Paper

Name: Pompano in Parchment Paper
Ingredients: 2 1/2-2-lb. whole pompano or catfish, cleaned, butterflied, and boned, with head and tail left intact; Juice of 2 lemons; Salt; Freshly ground black pepper; 4 tbsp. vegetable oil; 1 large white onion, peeled and chopped; 4 red bell peppers, stemmed, cored, seeded, and chopped; 1/2 cup green olives, pitted and chopped; Juice of 2 oranges; 2 tbsp. achiote paste; 1 tbsp. chopped fresh parsley leaves; 4 hard-cooked eggs, peeled and chopped

www.saveur.com

Pompano is a particularly flavorful fish; substitute catfish only if pompano is unavailable.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Nonreactive pan
Skillet
Sheet of parchment paper
Toothpick
Roasting pan
Serving platter
Oven
Stove
Measuring cup
Measuring spoon
Paring knife
Cutting board
Mixing bowl
Saucepan
Spoon
Wooden spoon
Kitchen shears
Colander
Plate
Pot
Fork
Kitchen timer
Chef's knife

Ingredients

2 1/2-2-lb. whole pompano or catfish, cleaned, butterflied, and boned, with head and tail left intact
Juice of 2 lemons
Salt
Freshly ground black pepper
4 tbsp. vegetable oil
1 large white onion, peeled and chopped
4 red bell peppers, stemmed, cored, seeded, and chopped
1/2 cup green olives, pitted and chopped
Juice of 2 oranges
2 tbsp. achiote paste
1 tbsp. chopped fresh parsley leaves
4 hard-cooked eggs, peeled and chopped