Yield: 100 Servings
Measure | Ingredient |
---|---|
30 pounds | FISH FILLETS FLAT FZ |
3 cups | BUTTER PRINT SURE |
3 tablespoons | GARLIC DEHY GRA |
¾ pounds | LEMON FRESH |
1 tablespoon | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
2. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC.
DRIZZLE ¾ CUP MIXTURE OVER FISH IN EACH PAN.
3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
4. 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, OPEN VENT.
NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 ½ 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 REICPE NO.
A02500.
Recipe Number: L11901
SERVING SIZE: 4 ½ OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .