Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
White Fish with Mushrooms
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 524 00
WHITE FISH WITH MUSHROOMS
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
142 cal
3g
27 g
2g
72 mg
409 mg
27 mg
Ingredient
Weight
Measure
Issue
FISH,FLOUNDER/SOLE FILLET,RAW
30 lbs
SALT
5/8 oz
1 tbsp
PEPPER,WHITE,GROUND
1/2 oz
2 tbsp
1-1/2 oz
3 tbsp
OIL, CANOLA
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
7/8 oz
3 tbsp
GARLIC POWDER
MUSHROOMS,CANNED,SLICED,INCL LIQUIDS
7-5/8 lbs
1 gal 1-1/2 qts
SOY SAUCE
5-1/8 oz
1/2 cup
JUICE,LEMON
1-1/8 lbs
2 cup
ONIONS,GREEN,FRESH,SLICED
10-5/8 oz
3 cup
11-3/4 oz
Method
1
Season fish with salt and pepper. Drizzle with oil.
2
In a tilt griddle, saute onions, add garlic and mushrooms. Cook for 5 minutes.
3
Add soy sauce and 1 cup of lemon juice. Continue to cook into a dark mushroom broth for 3 minutes.
Broil or bake fish in 400 F. conventional oven on sheet pans for 20 minutes. CCP: Internal temperature must reach 145 F. or
4
higher for 15 seconds.
5 Place mushrooms on the bottom of the 2-inch steam table pans. Layer fish on top, garnish with raw scallions and remaining lemon
juice. CCP: Hold for service at 140 F. or higher.
Notes
1 Boneless, skinless chicken may be substituted for fish.
 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/white_fish_with_mushrooms.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 4 Ounces |
| Calories: | 142 cal |
| Carbohydrates: | 3g |
| Protein: | 27 g |
| Fat: | 2g |
| Cholesterol: | 72 mg |
| Sodium: | 409 mg |
| Calcium: | 27 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FISH,FLOUNDER/SOLE FILLET,RAW | 30 lbs | ||
| SALT | 5/8 oz | 1 tbsp | |
| PEPPER,WHITE,GROUND | 1/2 oz | 2 tbsp | |
| OIL, CANOLA | 1-1/2 oz | 3 tbsp | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 3 cup | 1-1/8 lbs |
| GARLIC POWDER | 7/8 oz | 3 tbsp | |
| MUSHROOMS,CANNED,SLICED,INCL LIQUIDS | 7-5/8 lbs | 1 gal 1-1/2 qts | |
| SOY SAUCE | 5-1/8 oz | 1/2 cup | |
| JUICE,LEMON | 1-1/8 lbs | 2 cup | |
| ONIONS,GREEN,FRESH,SLICED | 10-5/8 oz | 3 cup | 11-3/4 oz |
| Method: | |
|
1 Season fish with salt and pepper. Drizzle with oil. 2 In a tilt griddle, saute onions, add garlic and mushrooms. Cook for 5 minutes. 3 Add soy sauce and 1 cup of lemon juice. Continue to cook into a dark mushroom broth for 3 minutes. Broil or bake fish in 400 F. conventional oven on sheet pans for 20 minutes. CCP: Internal temperature must reach 145 F. or 4 higher for 15 seconds. 5 Place mushrooms on the bottom of the 2-inch steam table pans. Layer fish on top, garnish with raw scallions and remaining lemon juice. CCP: Hold for service at 140 F. or higher. Notes 1 Boneless, skinless chicken may be substituted for fish. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence