Seafood bake

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Tempo Seafood Bake Lemon DillBleached Wheat Flour, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Salt, Corn Starch-Modified, Soybean Oil, Citric Acid, lemon Peel, Yeast, Spices, Sunflower Oil, Dextrose, Maltodextrin, Garlic and Onion Powder, Autolyzed Yeast Extract, Disodium Inosinate and Disodium Guanylate, Turmeric For Color, TBHQ To Protect Flavor, Natural Flavor.Lemon dill seafood bake crispy topping: An extraordinarily tasty way to serve seafood to your family. This easy-to-use mix has been used in New England restaurants for may years and is now available to use at home. This specially prepared bread crumbs, delicately seasoned with lemon and dill, add crispness to the outside of seafood while keeping it moist and tender inside. Delicious also with chicken or pork. Directions: 1. Preheat oven to 400┬░F. 2. Place fish fillets or scallops in shallow, oiled, baking pan. Lightly brush seafood with melted butter or margarine. 3. Sprinkle seafood bake topping over the fish, pressing down so crumbs will adhere. 4. Bake for 12 to 15 minutes. Test for doneness by inserting a pointed knife into the thickest part of the fish. Cooked fish will be opaque and the flesh will flake easily. 5. Serve immediately. Suggestions: While this seafood bake topping mix can be used with scallops or any fish, it works best with a mild tasting, flaky fish such as cod, haddock, halibut or catfish,. The fillets should be boned and cut one half to three quarters of an inch thick. For baked stuffed shrimp - butterfly large shrimp and cook as above, but add a small amount of melted butter or margarine and a splash of sherry to the coating mix. The contents of this package will yield 8 to 10 servings using a third of a pound of seafood for each serving. Use as much topping as needed and reseal remainder for next occasion. Tempo Seafood Bake Lemon Dill. New England Style. Specially Seasoned Crispy Topping For Fish Or Chicken. Net Wt 3. 5 OZ (99g) .

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