Ingredients
- 15 pounds or 60 pieces of 4 ounces portions of thawed haddock
- 20 fresh tomatoes
- 1 pound chopped fresh cilantro
- 1 Tablespoon minced garlic
- 1/2 cup lemon juice
- 2 Tablespoons kosher salt
- 4 Tablespoons ground cumin
- 1 teaspoon cayenne pepper
Directions
To make topping sauce:
1. Dice tomatoes.
2. Toss all ingredients together.
To assemble fish:
1. Place raw haddock fillets in sprayed hotel pan and cover with light layer of the tomato cilantro mix. 2. Bake in oven until center of fish reaches 145 degrees, approximately 20 minutes
Nutrition Facts
60 servings per container
Serving Size 165G
| Amount per serving | ||
|---|---|---|
| Calories | 110 | |
| % Daily Value* | ||
| Total Fat 1g | 2% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 0g | ||
| Cholesterol 65mg | 22% | |
| Sodium 315mg | 13% | |
| Total Carbohydrate 2g | 1% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 0g | ||
| Protein 22g | ||
| Vitamin D 0mcg | 6% | |
| Calcium 0mg | 6% | |
| Iron 0mg | 10% | |
| Potassium 500mg | 14% | |
| Vitamin A 0mcg | 20% | |
| Vitamin C 0mcg | 15% | |
| Vitamin E 0mg | 4% | |
| Vitamin K 0mcg | 35% | |
| Thiamin 0mg | 4% | |
| Riboflavin 0mg | 4% | |
| Niacin 0mg | 25% | |
| Vitamin B6 0mg | 20% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 25% | |
| Biotin 0mcg | 2% | |
| Chloride 0mg | 0% | |
| Pantothenate 0mg | 2% | |
| Phosphorus 0mg | 25% | |
| Iodine 0mcg | 0% | |
| Magnesium 0mg | 15% | |
| Zinc 0mg | 4% | |
| Selenium 0mcg | 50% | |
| Copper 0mg | 4% | |
| Manganese 0mg | 6% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Haddock Fish, Tomatoes, Cilantro, Lemon Juice, Salt, Cumin, Garlic, Cayenne Pepper.