Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR BAKED CAJUN FISH
Title:Baked Cajun Fish
Category:Cooking For A Crowd
Sub-Category:Entree
Baked Cajun Fish

2 teaspoons paprika
2 teaspoons granulated garlic
2 teaspoons onion salt
3/4 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1 teaspoon ground oregano
1 teaspoon ground thyme
50 (3 ounce) frozen fish portions
3/4 cup butter or margarine, melted
1/2 cup lemon juice

Mix seasonings in a small bowl. Place in a spice shaker.

Place 25 fish portions into each of two ungreased 12 x 20 x 2 1/2-inch steam table pans.

Sprinkle 1/4 cup lemon juice and 3 tablespoons plus 1 teaspoon seasoning mix over the top of each pan.

Drizzle 3/8 cup melted margarine over the seasonings.

To bake: Conventional oven 350 degrees F for 20 minutes; convection oven 350 degrees F for 15 minutes until fish flakes easily with a fork.

Yields 50 servings.

NOTES: 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



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners