| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 100 | Servings | ||
INGREDIENTS
| 30 | lb | FISH FILLETS FLAT FZ |
| 2 | c | BUTTER PRINT SURE |
| 1 | ts | GARLIC DEHY GRA |
| 3 | lb | LEMON FRESH |
| 1/2 | c | SUGAR; GRANULATED 10 LB |
| 1 | c | MUSTARD PREP. 1 LB JAR |
| 2 | tb | PAPRIKA GROUND |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. 2. COMBINE BUTTER, OR MARGARINE, PAPRIKA, AND LEMON JUICE. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. 3. 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: L11903 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.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”