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Fish Amandine
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 119 06
FISH AMANDINE
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
181 cal
1g
26 g
7g
72 mg
364 mg
29 mg
Ingredient
Weight
Measure
Issue
ALMONDS,SLIVERED
11-3/8 oz
3 cup
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
1-7/8 oz
3 tbsp
SALT
PAPRIKA,GROUND
1/2 oz
2 tbsp
Method
1 Spread shelled slivered almonds on a sheet pan in a thin layer. Using a convection oven, bake at 300 F. 12 to 15 minutes on high
fan, open vent, stirring occasionally until almonds are lightly browned. Remove from oven.
2 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 pans.
3 Combine lemon juice, butter or margarine, salt, and paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
4 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.
5 Sprinkle 3/4 cup toasted almonds over fish in each pan.



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Fish Amandine

Yield: 100 Portion: 4 Ounces
Calories: 181 cal
Carbohydrates: 1g
Protein: 26 g
Fat: 7g
Cholesterol: 72 mg
Sodium: 364 mg
Calcium: 29 mg

Ingredient Weight Measure Issue
ALMONDS,SLIVERED 11-3/8 oz 3 cup
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
PAPRIKA,GROUND 1/2 oz 2 tbsp

Method:
1 Spread shelled slivered almonds on a sheet pan in a thin layer. Using a convection oven, bake at 300 F. 12 to 15 minutes on high
fan, open vent, stirring occasionally until almonds are lightly browned. Remove from oven.
2 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 pans.
3 Combine lemon juice, butter or margarine, salt, and paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
4 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.
5 Sprinkle 3/4 cup toasted almonds over fish in each pan.

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/fish_amandine.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence