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Blackened White Fish

Blackened White Fish
Blackened White Fish on a sheet pan
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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

3 oz
Yield: 50 servings

Source:

JSI Back to Basics: Latin American Cuisine Recipe

Ingredients
 

  • 9 lb + 11 ½ oz Fish, white, pre-portioned, frozen
  • 2 Tbsp + 2 1/3 tsp Garlic powder
  • 1 Tbsp + 1 1/8 tsp Pepper, black, ground
  • 2 Tbsp + 2 1/3 tsp Oregano leaves, dried, ground
  • 2 Tbsp + 2 1/3 tsp Chili powder
  • 2 Tbsp + 2 1/3 tsp Onion powder
  • 2 Tbsp + 2 1/3 tsp Paprika
  • 1 Tbsp + 1 1/8 tsp Salt, table
  • ¼ cup + ½ tsp Vegetable oil, canola
  • 1 ¼ cups + 2 Tbsp Lime juice, raw
  • As needed Cooking spray

Instructions:
 

  1. Defrost fish portions.
  2. Preheat oven to 350°F.
  3. Trim and portion fish into 3oz fillets, if purchased as whole fillets. Refrigerate until ready to use.
  4. Mix all of the dry spices in a shallow dish.
  5. Coat both sides of the fillets with the dry spice mixture.
  6. Spray sheet pans with cooking spray and place the seasoned fillets in a single layer on a sheet pan. Do not use parchment paper or the fish will stick to the paper.
  7. Drizzle oil on the fish and cook for about 8 minutes or until internal temperature reads 145°F for 15 seconds.
  8. Sprinkle fish with freshly squeezed lime juice just before serving. A food safe spray bottle is recommended otherwise a pastry brush can be used.

Nutritional Analysis:

Calories: 103.35kcalCarbohydrates: 2gProtein: 18.01gFat: 2.83gSaturated Fat: 0.63gTrans Fat: 0gCholesterol: 44.04mgSodium: 253.57mgFiber: 0.6gSugar: 0.23g

Meal Component Information:

Meat/Meat Alternate – 2 oz equivalent

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.