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Add a photoRaciónes: 12
Ingredientes
- 30 lb FISH FILLETS FLAT FZ
- 2 c. BUTTER PRINT SURE
- 1 Tbsp. GARLIC DEHY GRA
- 1 1/2 c. LEMON FRESH
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 Tbsp. PEPPER RED Grnd
- 2 Tbsp. OREGANO Grnd
- 2 Tbsp. PAPRIKA Grnd
- 2 Tbsp. PAPRIKA Grnd
- 3 Tbsp. SALT TABLE 5LB
Direcciones
- PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN
- 1. SEPARATE FILLETS Or possibly STEAKS; CUT INTO 4 1/2 Ounce PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.
- 2. COMBINE LEMON JUICE, BUTTER Or possibly MARGARINE, AND SALT. MIX WELL.
- DRIZZLE Mix OVER FISH IN EACH PAN. COMBINE ONION Pwdr, OREGANO, PAPRIKA, GARLIC Pwdr, RED PEPPER, AND BLACK PEPPER, MIX THOROUGHLY. SPRINKLE 2 TBSP Mix OVER FISH IN EACH PAN.
- 3. BAKE 25 Min Or possibly Till LIGHTLY BROWNED.
- NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 Min Or possibly IN 325F. CONVECTIN OVEN 7 Min ON HIGH FAN, CLOSED VENT.
- 2. IN STEP 2, 2 LB 4 Ounce LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 C. JUICE.
- 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 325F. 15-20 Min ON HIGH FAN, CLOSED VENT.
- 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.
- 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.
- 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- SERVING SIZE: 4 Ounce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1195g | |
| Recipe makes 12 servings | |
| Calories 1410 | |
| Calories from Fat 519 | 37% |
| Total Fat 58.43g | 73% |
| Saturated Fat 24.95g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 807mg | 269% |
| Sodium 2916mg | 122% |
| Potassium 3951mg | 113% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.83g | 1% |
| Protein 205.28g | 328% |
