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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PREPARE 4 GAL CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE IN STEP 3. 2. CUT FISH FILLETS INTO SMALL PIECES. 3. DIVIDE FISH INTO 2 PANS; POUR 2 GAL CREOLE SAUCE OVER FISH IN EACH PAN. 4. BAKE 30 MINUTES OR UNTIL THOROUGHLY HEATED. NOTE: OTHER TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L13502 SERVING SIZE: 1 CUP (9 O From the
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 58 | ||
Calories from Fat: 15 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 20.8mg | 1 % | |
Potassium 161.9mg | 4 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 8.4g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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