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

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MEAT, FISH, AND POULTRY No.L 115 00
SPICY BAKED FISH
Yield 100
Portion 4-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
8g
27 g
5g
72 mg
585 mg
32 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
7-2/3 oz
1 cup
OIL,SALAD
SAUCE,BARBECUE
9-7/8 lbs
1 gal 1/2 qts
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED
5-1/2 lbs
1 gal
JUICE,LEMON
4-1/3 oz
1/2 cup
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 Saute onions in shortening or salad oil in stock pot or steam-jacketed kettle until tender.
3 Add barbecue sauce, mushrooms, and lemon juice to sauteed onions. Bring sauce to a boil; reduce heat; simmer 10 minutes.
4 Pour 7-1/2 cups sauce evenly over fish in each pan. Cover.
5 Bake 10 minutes; uncover; bake 10 minutes or until done in 375 F. oven. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.
6 Serve fish with 1/4 cup sauce.



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Spicy Baked Fish

Yield: 100 Portion: 4-1/2 Ounces
Calories: 191 cal
Carbohydrates: 8g
Protein: 27 g
Fat: 5g
Cholesterol: 72 mg
Sodium: 585 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
OIL,SALAD 7-2/3 oz 1 cup
SAUCE,BARBECUE 9-7/8 lbs 1 gal 1/2 qts
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED 5-1/2 lbs 1 gal
JUICE,LEMON 4-1/3 oz 1/2 cup

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 Saute onions in shortening or salad oil in stock pot or steam-jacketed kettle until tender.
3 Add barbecue sauce, mushrooms, and lemon juice to sauteed onions. Bring sauce to a boil; reduce heat; simmer 10 minutes.
4 Pour 7-1/2 cups sauce evenly over fish in each pan. Cover.
5 Bake 10 minutes; uncover; bake 10 minutes or until done in 375 F. oven. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.
6 Serve fish with 1/4 cup sauce.

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/spicy_baked_fish.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence