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Baked Stuffed Snapper

Holidaycooking's picture
Ingredients
  Red snapper 1
  Hot cooked rice 2 Cup (32 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Water chestnuts 1⁄2 Cup (8 tbs), diced
  Sliced green onions 1⁄4 Cup (4 tbs)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
  Shredded lemon peel 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Margarine 1 Tablespoon, melted
Directions

Preheat oven to 400°F Clean and butterfly fish.
Combine rice, mushrooms, water chestnuts, onions, pimiento, parsley, lemon peel, salt and pepper; toss lightly.
Fill cavity of fish with rice mixture; close with wooden toothpicks soaked in water.
Place fish in 13x9-inch baking dish coated with nonstick cooking spray; brush fish with margarine.
Bake 18 to 20 minutes or until fish flakes easily when tested with fork.
Wrap any remaining rice in foil and bake in oven with fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Fish

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