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Blackened Fish
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 840 00
BLACKENED FISH
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
156 cal
3g
30 g
2g
90 mg
1245 mg
77 mg
Ingredient
Weight
Measure
Issue
SEASONING,CAJUN
1-1/3 lbs
1 qts
FISH,HADDOCK,FILLETS
33 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Spread 2 cups Cajun seasoning in a sheet pan. Dredge fish in Cajun seasoning, pressing seasoning into both sides. Spray each side
with non-stick cooking spray.
2 Cook fish on griddle at 450 F., about 2-3 minutes on each side, depending upon thickness of fish. CCP: Internal temperature must
reach 145 F. for 15 seconds. CAUTION: Cooking fish to a higher temperature than 145 F. will cause fish to be dry. CCP: Hold
for service at 140 F. or higher.



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Blackened Fish

Yield: 100 Portion: 5-1/2 Ounces
Calories: 156 cal
Carbohydrates: 3g
Protein: 30 g
Fat: 2g
Cholesterol: 90 mg
Sodium: 1245 mg
Calcium: 77 mg

Ingredient Weight Measure Issue
SEASONING,CAJUN 1-1/3 lbs 1 qts
FISH,HADDOCK,FILLETS 33 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Spread 2 cups Cajun seasoning in a sheet pan. Dredge fish in Cajun seasoning, pressing seasoning into both sides. Spray each side
with non-stick cooking spray.
2 Cook fish on griddle at 450 F., about 2-3 minutes on each side, depending upon thickness of fish. CCP: Internal temperature must
reach 145 F. for 15 seconds. CAUTION: Cooking fish to a higher temperature than 145 F. will cause fish to be dry. CCP: 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/blackened_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence