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Baked Trout Fillets
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 169 01
BAKED TROUT FILLETS
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
298 cal
4g
32 g
16 g
105 mg
247 mg
122 mg
Ingredient
Weight
Measure
Issue
FISH,RAINBOW TROUT,FILLET,RAW,5 OZ
32 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BUTTER,MELTED
1-2/3 lbs
3-3/8 cup
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
JUICE,LEMON
1-3/8 lbs
2-5/8 cup
BREADCRUMBS
1-3/8 lbs
1 qts 2 cup
SALT
7/8 oz
1 tbsp
Method
1 Place single layer of fish on pans sprayed with non-stick cooking spray in rows, skin side down.
2 Combine butter or margarine and pepper; add lemon juice. Use 1 cup lemon butter mixture for each pan of fish. Evenly brush
inside and top of each fish.
3 Combine breadcrumbs and salt. Use 1 cup bread crumbs per pan; evenly sprinkle over top of each fish.
4 Bake 9 minutes in 375 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Notes
1 Since trout does not hold well in serving line for long periods of time, prepare by progressive cooking methods in small batches.



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Baked Trout Fillets

Yield: 100 Portion: 5 Ounces
Calories: 298 cal
Carbohydrates: 4g
Protein: 32 g
Fat: 16 g
Cholesterol: 105 mg
Sodium: 247 mg
Calcium: 122 mg

Ingredient Weight Measure Issue
FISH,RAINBOW TROUT,FILLET,RAW,5 OZ 32 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BUTTER,MELTED 1-2/3 lbs 3-3/8 cup
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
JUICE,LEMON 1-3/8 lbs 2-5/8 cup
BREADCRUMBS 1-3/8 lbs 1 qts 2 cup
SALT 7/8 oz 1 tbsp

Method:
1 Place single layer of fish on pans sprayed with non-stick cooking spray in rows, skin side down.
2 Combine butter or margarine and pepper; add lemon juice. Use 1 cup lemon butter mixture for each pan of fish. Evenly brush
inside and top of each fish.
3 Combine breadcrumbs and salt. Use 1 cup bread crumbs per pan; evenly sprinkle over top of each fish.
4 Bake 9 minutes in 375 F. oven. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Notes
1 Since trout does not hold well in serving line for long periods of time, prepare by progressive cooking methods in small batches.

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_trout_fillets.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence