Rainbow Trout With Mushroom Stuffing
|Pan dressed rainbow trout/Other small fish, boned for stuffing, fresh / frozen||48 Ounce (6 Pieces, 8 Ounce Each)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Thaw fish, if frozen.
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
Cook mushrooms and green onion in 2 tablespoons butter or margarine until mushrooms are tender, not brown.
Stir into cooked rice.
Stir in pimiento and lemon juice.
Sprinkle inside of fish with salt.
Fill fish cavities with equal amounts of rice mixture, about 1/2 cup each.
Arrange fish in single layer in baking pan.
Brush with 2 tablespoons melted butter or margarine, if desired.
Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.