| 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.
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