6 ea Fish Fillets; *

      1 x  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 ea 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.