Baked Stuffed Snapper Recipe
Ingredients
1 red snapper
2 cups hot cooked rice
1 can (4 ounces) sliced mushrooms, drained
1/2 cup diced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup diced pimiento
2 tablespoons chopped parsley
1 tablespoon finely shredded lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon margarine, 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.
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.
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