CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
|
100 |
Servings |
INGREDIENTS
30 |
lb |
FISH FILLETS FLAT FZ |
2 |
c |
BUTTER PRINT SURE |
1 1/2 |
c |
LEMON FRESH |
2 |
tb |
PAPRIKA GROUND |
3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN
1. SPREAD SHELLED ALMONDS IN 1 SHEET PAN (18 BY 26"0 IN THIN LAYER. HEAT
IN
350F. OVEN ABOUT 12-15 MINUTES, STIRRING OCCASIONALLY UNTIL ALMONDS ARE
LIGHTLY BROWNED OR IN 300F. CONVECTION OVEN 12-15 MINUTES ON HIGH FAN, OPEN
VENT. REMOVE FROM OVEN.
2. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
3. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. MIX WELL;
DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.
4. BAKE 25 MINUTES OR UNTIL LIGHLTY BROWNED.
5. SPRINKLE 4 OZ (3/4 CUP) ALMONDS OVER FISH IN EACH PAN.
:
NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH
FAN,
CLOSED VENT.
2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LOMONS) WILL YIELD 1 1/2 CUPS
JUICE.
3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 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 THICKENSS OF FISH.
6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L11906
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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