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.
Serving size: Complete recipe
Calories 2018 Calories from Fat 115
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 6.8 g33.9%
Trans Fat 0 g
Cholesterol 544.6 mg181.5%
Sodium 2262.3 mg94.3%
Total Carbohydrates 127 g42.4%
Dietary Fiber 5.5 g21.9%
Sugars 3 g
Protein 300 g599.9%
Vitamin A 49.1% Vitamin C 69.5%
Calcium 65.1% Iron 65.8%
*Based on a 2000 Calorie diet