Recipe - Cajun Baked Fish

2 tablespoon
30 pound FISH FILLETS FLAT FZ
2 cup BUTTER PRINT SURE
1 tablespoon GARLIC DEHY GRA
1 One half cup LEMON FRESH
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER RED GROUND
2 tablespoon OREGANO GROUND
2 tablespoon PAPRIKA GROUND
2 tablespoon PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN

1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 One half OZ PORTIONS, IF NECESSARY.
ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE LEMON JUICE, BUTTER OR MARGARINE, AND SALT. MIX WELL. DRIZZLE
MIXTURE OVER FISH IN EACH PAN. COMBINE ONION POWDER, OREGANO, PAPRIKA,
GARLIC POWDER, RED PEPPER, AND BLACK PEPPER, MIX THOROUGHLY. SPRINKLE 2
TBSP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.
:

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5
PANS.
IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTIN OVEN 7 MINUTES ON HIGH
FAN,
CLOSED VENT.

2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 One half CUPS
JUICE.

3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 325F. 1520 MINUTES 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. A25.

Recipe Number: L11907

SERVING SIZE: 4 OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.