Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN

1. SEPARATE FILLETS OR STEAKS, CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. SAUTE ONIONS IN SALAD OIL OR SHORTENING IN STOCK POT OR STEAM JACKETED KETTLE UNTIL TENDER.

3. ADD BBQ SAUCE, MUSHROOMS AND LEMON JUICE TO SAUTEED ONIONS.

BRING TO A BOIL, REDUCE HEAT, SIMMER 10 MINUTES.

4. POUR 7 1/2 CUPS SAUCE EVENLY OVER FISH IN EACH PAN. COVER.

5. BAKE 20 MINUTES; UNCOVER; BAKE 10 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK.

6. SERVE FISH WITH 1/4 CUP (1-A LADLE) SAUCE.

NOTE:

1. IN STEP 2, 2
LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

2. IN STEP 3, BARBECUE SAUCE MIX MAY BE USED. PREPARE 4 1/2 QT SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.

3. IN STEP 3, 4 1/2 QT BARBECUE SAUCE (RECIPE NO. O-2) MAY BE USED.

4. IN STEP 3, 12 OZ FRESH LEMONS A.P. (3 LEMONS) WILL YIELD 1/2 CUP JUICE.

5. IN STEP 5, BAKING TIME WILL VARY DEPENDING UPON TYPE AND THICKNESS OF FISH.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 4 1/2 OZ F

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