FISH AMANDINE

Ingredients

Ingredient Weight Measure Issue
ALMONDS,SLIVERED 11-3/8 oz 3 cup
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
JUICE,LEMON 12-7/8 oz 1-1/2 cup
MARGARINE,MELTED 1 lbs 2 cup
SALT 1-7/8 oz 3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp

Method

1 Spread shelled slivered almonds on a sheet pan in a thin layer. Using a convection oven, bake at 300 F. 12 to 15 minutes on high
fan, open vent, stirring occasionally until almonds are lightly browned. Remove from oven.
2 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 pans.
3 Combine lemon juice, butter or margarine, salt, and paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
4 Using a convection oven, bake 7 minutes at 325 F. on high fan, closed vent or until lightly browned. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
5 Sprinkle 3/4 cup toasted almonds over fish in each pan.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
181 cal 1 g 26 g 7 g 72 mg 364 mg 29 mg

Portion

4 Ounces

Yield

100


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