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Creole Fish Fillets
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 135 02
CREOLE FISH FILLETS
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
167 cal
8g
27 g
3g
72 mg
321 mg
47 mg
Ingredient
Weight
Measure
Issue
CREOLE SAUCE
2 gal 1/2 qts
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
Method
1
Prepare 1 recipe Creole Sauce per 100 portions, Recipe No. O 005 00 for use in Step 3.
2
Separate fillets, cut into 4-1/2 ounces. Arrange in single layers in steam table pans.
3
Ladle 2 ounces or 1/4 cup hot sauce over each portion.
4
Using a convection oven, bake for 15 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Creole Fish Fillets

Yield: 100 Portion: 4-1/2 Ounces
Calories: 167 cal
Carbohydrates: 8g
Protein: 27 g
Fat: 3g
Cholesterol: 72 mg
Sodium: 321 mg
Calcium: 47 mg

Ingredient Weight Measure Issue
CREOLE SAUCE 2 gal 1/2 qts
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs

Method:
1
Prepare 1 recipe Creole Sauce per 100 portions, Recipe No. O 005 00 for use in Step 3.
2
Separate fillets, cut into 4-1/2 ounces. Arrange in single layers in steam table pans.
3
Ladle 2 ounces or 1/4 cup hot sauce over each portion.
4
Using a convection oven, bake for 15 minutes at 325 F. on high fan, closed vent or until thoroughly heated. 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/creole_fish_fillets.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence