Baked Stuffed Snapper Recipe
Ingredients
| Red snapper | 1 | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Water chestnuts | 1/2 Cup (16 tbs), diced | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Pimiento | 1/4 Cup (16 tbs), diced | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon peel | 1 Tablespoon, finely shredded | |
| 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.
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.
Chef
