Recipe - Mustarddill Fish

30 pound FISH FILLETS FLAT FZ
1 pound BUTTER PRINT SURE
2 One fourth pound LEMON FRESH
1 teaspoon BASIL SWEET GROUND
1 teaspoon THYME GROUND
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. 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, MUSTARD, SUGAR, DILLWEED, AND
GARLIC. STIR TO BLEND ALL INGREDIENTS. DRIZZLE 1 One half CUPS SAUCE MIX 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. IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ,
ON HIGH FAN, CLOSED VENT.

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2
CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO
20 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF
FISH.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L11905

SERVING SIZE: 4 One half OZ

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