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Rice Vegetable Stuffed Fish

Diet.Chef's picture
  Pan dressed white fleshed fish 1 1⁄2 Pound (Fresh / Frozen, With Head And Tail)
  Quick cooking rice 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Sliced celery 1⁄2 Cup (8 tbs)
  Thinly sliced carrots 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Dried marjoram 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Teaspoon, melted
  Lemon juice 1 Teaspoon

Thaw fish, if frozen.
Prepare rice according to package directions, except omit the butter or margarine.
In saucepan cook mushrooms, celery, carrot, and onion in the 2 tablespoons butter till vegetables are tender.
Stir in parsley, 1 tablespoon lemon juice, 3/4 teaspoon salt, marjoram, and pepper.
Stir in the cooked rice.
Sprinkle fish cavity with salt.
Spoon rice-vegetable mixture into fish, Skewer fish closed; place in a greased shallow baking pan.
Combine the 2 teaspoons melted butter or margarine and 1 teaspoon lemon juice; brush over fish
Bake, uncovered, in a 350° oven about 25 minutes or till fish flakes easily when tested with a fork.
Transfer fish and stuffing to platter.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1373 Calories from Fat 453

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 23.6 g118.2%

Trans Fat 0 g

Cholesterol 266 mg88.7%

Sodium 5972 mg248.8%

Total Carbohydrates 113 g37.6%

Dietary Fiber 8.5 g33.9%

Sugars 18.5 g

Protein 114 g227.2%

Vitamin A 345.5% Vitamin C 97.5%

Calcium 20.2% Iron 35.5%

*Based on a 2000 Calorie diet

Rice Vegetable Stuffed Fish Recipe