Baked Stuffed Snapper
|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|
|Ground black pepper||1⁄8 Teaspoon|
|Margarine||1 Tablespoon, melted|
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.