| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 100 | Servings | ||
INGREDIENTS
| 30 | lb | FISH FILLETS FLAT FZ |
| 1/2 | c | BUTTER PRINT SURE |
| 1 1/2 | c | BUTTER PRINT SURE |
| 2 1/4 | lb | LEMON FRESH |
| 2 | lb | ONIONS DRY |
| 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 PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. SAUTE 1 1/2 QT CHOPPED ONIONS IN 1/2 CUP MELTED BUTTER OR MARGARINE UNTIL TENDER. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. DISTRIBUTE 1 CUP SAUTEED ONIONS OVER TOP OF FISH IN EACH PAN. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED. GARNISH WITH PARSLEY BEFORE SERVING. 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: L11902 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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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 209.9mg
Potassium: 26.9mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g