Baked Fish With Garlic Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 100 | Servings | ||
INGREDIENTS
| 30 | lb | FISH FILLETS FLAT FZ |
| 3 | c | BUTTER PRINT SURE |
| 3 | T | GARLIC DEHY GRA |
| 3/4 | lb | LEMON FRESH |
| 1 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. GARNISH WITH PARSLEY BEFORE SERVING. NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON HIGH FAN, OPEN VENT. NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE. NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT. NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK. NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE REICPE NO. A02500. Recipe Number: L11901 SERVING SIZE: 4 1/2 OZ From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 69.8mg
Potassium: 3.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g