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Cajun Baked Fish

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CATEGORY CUISINE TAG YIELD
Seafood Cajun 100 Servings

INGREDIENTS

30 lb FISH FILLETS FLAT FZ
2 c BUTTER PRINT SURE
1 T GARLIC DEHY GRA
1 1/2 c LEMON FRESH
1 T PEPPER BLACK 1 LB CN
1 T PEPPER RED GROUND
2 T OREGANO GROUND
2 T PAPRIKA GROUND
2 T PAPRIKA GROUND
3 T SALT TABLE 5LB

INSTRUCTIONS

2 T  
PAN:  18 BY 26" SHEET PAN                       TEMPERATURE:  375F.
OVEN  SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF
NECESSARY.  ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
COMBINE LEMON  JUICE, BUTTER OR MARGARINE, AND SALT.  MIX WELL. DRIZZLE
MIXTURE OVER  FISH IN EACH PAN.  COMBINE ONION POWDER, OREGANO,
PAPRIKA, GARLIC  POWDER, RED PEPPER, AND BLACK PEPPER, MIX THOROUGHLY.
SPRINKLE 2 TBSP  MIXTURE OVER FISH IN EACH PAN. BAKE 25 MINUTES OR
UNTIL LIGHTLY  BROWNED. :  NOTE:  1.  IN STEP 1, IF FLOUNDER FILLETS
ARE USED, PLACE FILLETS ON 5  PANS. IN STEP 3, BAKE 15 MINUTES OR IN
325F. CONVECTIN OVEN 7 MINUTES  ON HIGH FAN, CLOSED VENT.  2.  IN STEP
2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS  JUICE.  3.
IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 325F. 15-20 MINUTES  ON
HIGH FAN, CLOSED VENT.  4.  IN STEP 3, FISH IS DONE WHEN IT FLAKES
EASILY WITH A FORK.  5.  IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND
THICKNESS OF FISH.  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE
RECIPE NO. A-25.  Recipe Number: L11907  SERVING SIZE: 4 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)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 209.5mg
Potassium: 11.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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