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

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MEAT, FISH, AND POULTRY No.L 119 07
CAJUN BAKED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
163 cal
1g
26 g
6g
72 mg
364 mg
24 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
JUICE,LEMON
12-7/8 oz
1-1/2 cup
MARGARINE,MELTED
1 lbs
2 cup
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
ONION POWDER
OREGANO,CRUSHED
1/3 oz
2 tbsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
PEPPER,RED,GROUND
1/4 oz
1 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
Method
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange
single layers of fish on sheet pans.
2 Combine lemon juice, butter or margarine,salt, onion powder, crushed oregano, ground paprika, garlic powder, red pepper and
black pepper. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
3 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Cajun Baked Fish

Yield: 100 Portion: 4 Ounces
Calories: 163 cal
Carbohydrates: 1g
Protein: 26 g
Fat: 6g
Cholesterol: 72 mg
Sodium: 364 mg
Calcium: 24 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 12-7/8 oz 1-1/2 cup
MARGARINE,MELTED 1 lbs 2 cup
SALT 1-7/8 oz 3 tbsp
ONION POWDER 1/2 oz 2 tbsp
OREGANO,CRUSHED 1/3 oz 2 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp

Method:
1 Separate fillets or steaks; cut into 4-1/2 ounce portions, if necessary. Lightly spray pans with non-stick cooking spray. Arrange
single layers of fish on sheet pans.
2 Combine lemon juice, butter or margarine,salt, onion powder, crushed oregano, ground paprika, garlic powder, red pepper and
black pepper. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
3 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature
must reach 145 F. or higher for 15 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/cajun_baked_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence