| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Caribbean Flounder
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 185 01
CARIBBEAN FLOUNDER
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
192 cal
9g
27 g
5g
72 mg
210 mg
44 mg
Ingredient
Weight
Measure
Issue
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
MARGARINE
6 oz
3/4 cup
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
2-5/8 lbs
2 gal 1/2 qts
BREAD,WHITE,CUBED
OREGANO,CRUSHED
1/3 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
GARLIC POWDER
7/8 oz
3 tbsp
CILANTRO,DRY
1-1/3 oz
1-1/4 cup
JUICE,LIME
12 oz
1-1/2 cup
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
12 oz
1-1/2 cup
JUICE,LIME
MARGARINE,MELTED
6 oz
3/4 cup
GARLIC POWDER
7/8 oz
3 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
LIMES,FRESH
4-3/4 oz
2 each
Method
1 Saute green peppers and onions in margarine or butter, 10 minutes or until onions are transparent.
2 Combine onion mixture with bread cubes, lime juice, cilantro, garlic powder, red pepper and oregano; mix well.
3 Place 1-1/4 ounces filling in center of each flounder fillet, skin side up. Roll up and place seam side down in staggered row, 4 by 5,
in steam table pans.
4 Combine margarine or butter with lime juice. Add garlic powder and red pepper. Brush evenly over fish in each pan. If desired,
sprinkle 1 tablespoon grated lime rind over fish in each pan.
5 Using a convection oven, bake at 350 F. for 25 to 30 minutes or until done on high fan, closed vent. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
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/caribbean_flounder.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Caribbean Flounder

Yield: 100 Portion: 4 Ounces
Calories: 192 cal
Carbohydrates: 9g
Protein: 27 g
Fat: 5g
Cholesterol: 72 mg
Sodium: 210 mg
Calcium: 44 mg

Ingredient Weight Measure Issue
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
MARGARINE 6 oz 3/4 cup
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
BREAD,WHITE,CUBED 2-5/8 lbs 2 gal 1/2 qts
OREGANO,CRUSHED 1/3 oz 2 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 7/8 oz 3 tbsp
CILANTRO,DRY 1-1/3 oz 1-1/4 cup
JUICE,LIME 12 oz 1-1/2 cup
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
JUICE,LIME 12 oz 1-1/2 cup
MARGARINE,MELTED 6 oz 3/4 cup
GARLIC POWDER 7/8 oz 3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
LIMES,FRESH 4-3/4 oz 2 each

Method:
1 Saute green peppers and onions in margarine or butter, 10 minutes or until onions are transparent.
2 Combine onion mixture with bread cubes, lime juice, cilantro, garlic powder, red pepper and oregano; mix well.
3 Place 1-1/4 ounces filling in center of each flounder fillet, skin side up. Roll up and place seam side down in staggered row, 4 by 5,
in steam table pans.
4 Combine margarine or butter with lime juice. Add garlic powder and red pepper. Brush evenly over fish in each pan. If desired,
sprinkle 1 tablespoon grated lime rind over fish in each pan.
5 Using a convection oven, bake at 350 F. for 25 to 30 minutes or until done on high fan, closed vent. CCP: Internal temperature
must reach 165 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/caribbean_flounder.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence