Cajun baked fish

100 Servings

Ingredients

Quantity Ingredient
30 pounds FISH FILLETS FLAT FZ
2 cups BUTTER PRINT SURE
1 tablespoon GARLIC DEHY GRA
1½ cup LEMON FRESH
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER RED GROUND
2 tablespoons OREGANO GROUND
2 tablespoons PAPRIKA GROUND
2 tablespoons PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Directions

2 tb -

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN 1. SEPARATE FILLETS OR STEAKS; CUT INTO 4½ OZ PORTIONS, IF NECESSARY.

ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE LEMON JUICE, BUTTER OR MARGARINE, AND SALT. MIX WELL. DRIZZLE MIXTURE OVER FISH IN EACH PAN. COMBINE ONION POWDER, OREGANO, PAPRIKA, GARLIC POWDER, RED PEPPER, AND BLACK PEPPER, MIX THOROUGHLY. SPRINKLE 2 TBSP 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 OR IN 325F. CONVECTIN OVEN 7 MINUTES ON HIGH FAN,

CLOSED VENT.

2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 ½ CUPS JUICE.

3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT.

4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L11907

SERVING SIZE: 4 OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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