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Mustard-Dill Baked Fish
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 119 05
MUSTARD-DILL BAKED FISH
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
168 cal
2g
26 g
6g
72 mg
183 mg
24 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
JUICE,LEMON
1-1/8 lbs
2 cup
1 lbs
2 cup
MARGARINE,MELTED
MUSTARD,PREPARED
8-7/8 oz
1 cup
3-1/2 oz
1/2 cup
SUGAR,GRANULATED
DILL WEED,DRIED
1/4 oz
2 tbsp
GARLIC POWDER
1/8 oz
1/4 tsp
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, melted butter or margarine, prepared mustard, granulated sugar, whole dillweed and garlic powder. Stir to
blend ingredients well. Drizzle about 1-1/3 cups sauce mixture over fish in each pan.
3 Using a convection oven, bake at 325 F. 7 minutes 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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Mustard-Dill Baked Fish

Yield: 100 Portion: 4 Ounces
Calories: 168 cal
Carbohydrates: 2g
Protein: 26 g
Fat: 6g
Cholesterol: 72 mg
Sodium: 183 mg
Calcium: 24 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
JUICE,LEMON 1-1/8 lbs 2 cup
MARGARINE,MELTED 1 lbs 2 cup
MUSTARD,PREPARED 8-7/8 oz 1 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
DILL WEED,DRIED 1/4 oz 2 tbsp
GARLIC POWDER 1/8 oz 1/4 tsp

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, melted butter or margarine, prepared mustard, granulated sugar, whole dillweed and garlic powder. Stir to
blend ingredients well. Drizzle about 1-1/3 cups sauce mixture over fish in each pan.
3 Using a convection oven, bake at 325 F. 7 minutes 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/mustarddill_baked_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence