SPICY BAKED FISH

Ingredients

Ingredient Weight Measure Issue
FISH,FLOUNDER/SOLE FILLET,RAW 30 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
OIL,SALAD 7-2/3 oz 1 cup
SAUCE,BARBECUE 9-7/8 lbs 1 gal 1/2 qts
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED 5-1/2 lbs 1 gal
JUICE,LEMON 4-1/3 oz 1/2 cup

Method

1 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 sheet pans.
2 Saute onions in shortening or salad oil in stock pot or steam-jacketed kettle until tender.
3 Add barbecue sauce, mushrooms, and lemon juice to sauteed onions. Bring sauce to a boil; reduce heat; simmer 10 minutes.
4 Pour 7-1/2 cups sauce evenly over fish in each pan. Cover.
5 Bake 10 minutes; uncover; bake 10 minutes or until done in 375 F. oven. CCP: Internal temperature must reach 145 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.
6 Serve fish with 1/4 cup sauce.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
191 cal 8 g 27 g 5 g 72 mg 585 mg 32 mg

Portion

4-1/2 Ounces

Yield

100


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