50+ Friends Club Cookbook
Cooking For a Crowd
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Baked Cajun Fish
From the Kitchen of: Sammie
Source: USDA's Tool Kit for Healthy School Meals: Recipes and Training Materials
| 2 | tsp. | paprika |
| 2 | tsp. | granulated garlic |
| 2 | tsp. | onion salt |
| 3/4 | tsp. | red pepper |
| 3/4 | tsp. | black pepper |
| 3/4 | tsp. | white pepper |
| 1 | tsp. | ground oregano |
| 1 | tsp. | ground thyme |
| 50 | each | frozen fish portions (3 oz. each) |
| 3/4 | cup | margarine or butter, melted |
| 1/2 | cup | lemon juice |
- Mix seasonings in a small bowl. Place in a spice shaker.
- Place 25 fish portions into each ungreased 12"x20"x2-1/2" steam table pan.
- Sprinkle 1/4 cup of lemon juice and 3 tablespoons plus 1 teaspoon of seasoning mix over the top of each pan.
- Drizzle 3/8 cup of melted margarine over the seasonings.
- To Bake: Conventional Oven 350 degrees for 20 minutes; convection oven 350 degrees for 15 minutes. Until fish flakes easily with a fork.
Yield: 50 servings
Special Tips: For best results, batch-cook fish throughout the meal. Boneless, skinless chicken breasts or thighs may be substituted for the fish.
Nutrients Per Serving: Calories 141; Protein 16g; Carbohydrate 0g; Total Fat 7.8g; Saturated Fat 1.3g; Cholesterol 51mg; Sodium 136mg; Dietary Fiber 0g.