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Baked Stuffed Fish
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 120 00
BAKED STUFFED FISH
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
275 cal
22 g
28 g
7g
85 mg
380 mg
32 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 5/8 cup
1-3/4 lbs
BUTTER,MELTED
12 oz
1-1/2 cup
CRACKER CRUMBS
5-7/8 lbs
1 gal 1-3/4 qts
PEPPER,BLACK,GROUND
1/4 oz
3/8 tsp
THYME,GROUND
1/3 oz
2 tbsp
WATER
2-1/8 lbs
1 qts
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
JUICE,LEMON
6-1/2 oz
3/4 cup
BUTTER,MELTED
8 oz
1 cup
SALT
1-7/8 oz
3 tbsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
Method
1
Saute celery and onions in butter or margarine until tender.
2
Combine cracker crumbs, pepper, and thyme; add to vegetables.
3
Add water to vegetable-crumb mixture; toss mixture but do not pack.
4
Lightly spray each sheet pan with non-stick cooking spray. Separate fillets; cut into 2-1/4 ounce pieces. Place 50 pieces on each
pan.
5
Place 1/4 cup vegetable crumb mixture on each piece. Cover with second fish piece.
6
Combine lemon juice and butter or margarine; pour over fish in each pan.
7
Sprinkle salt and paprika over fish.
Bake about 25 minutes in 375 F. oven or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15
8
seconds. Hold for service at 140 F. or higher.



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Baked Stuffed Fish

Yield: 100 Portion: 4-1/2 Ounces
Calories: 275 cal
Carbohydrates: 22 g
Protein: 28 g
Fat: 7g
Cholesterol: 85 mg
Sodium: 380 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 5/8 cup 1-3/4 lbs
BUTTER,MELTED 12 oz 1-1/2 cup
CRACKER CRUMBS 5-7/8 lbs 1 gal 1-3/4 qts
PEPPER,BLACK,GROUND 1/4 oz 3/8 tsp
THYME,GROUND 1/3 oz 2 tbsp
WATER 2-1/8 lbs 1 qts
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 6-1/2 oz 3/4 cup
BUTTER,MELTED 8 oz 1 cup
SALT 1-7/8 oz 3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp

Method:
1
Saute celery and onions in butter or margarine until tender.
2
Combine cracker crumbs, pepper, and thyme; add to vegetables.
3
Add water to vegetable-crumb mixture; toss mixture but do not pack.
4
Lightly spray each sheet pan with non-stick cooking spray. Separate fillets; cut into 2-1/4 ounce pieces. Place 50 pieces on each
pan.
5
Place 1/4 cup vegetable crumb mixture on each piece. Cover with second fish piece.
6
Combine lemon juice and butter or margarine; pour over fish in each pan.
7
Sprinkle salt and paprika over fish.
Bake about 25 minutes in 375 F. oven or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15
8
seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_stuffed_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence