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Baked Stuffed Snapper Recipe
|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|
Serving size: Complete recipe
Calories 2030 Calories from Fat 117
% Daily Value*
Total Fat 32 g49.7%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 544.6 mg
Sodium 2279.4 mg95%
Total Carbohydrates 129 g43.2%
Dietary Fiber 6.6 g26.5%
Sugars 3.3 g
Protein 301 g601.8%
Vitamin A 99.7% Vitamin C 136.2%
Calcium 69.5% Iron 77.2%
*Based on a 2000 Calorie diet
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.