| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
100 |
Servings |
INGREDIENTS
| 30 |
lb |
FISH FILLETS FLAT FZ |
| 1 1/2 |
c |
BUTTER PRINT SURE |
| 3 |
lb |
LEMON FRESH |
| 2 |
T |
PAPRIKA GROUND |
| 3 |
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 PORITONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. COMBINE LEMON
JUICE, BUTTER OR MARGARINE, AND SALT. ADD BASIL, THYME, TARRAGON,
MARORAM, AND DILL WEED. MIX THOROUGHLY. DRIZZLE 3/4 CUP 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; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F.
ON HIGH FAN, CLOSED 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 RECIPE NO. A02500. Recipe Number: L11904 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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