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Rice Vegetable Stuffed Fish Recipe
|Pan dressed white fleshed fish||1 1⁄2 Pound (Fresh / Frozen, With Head And Tail)|
|Quick cooking rice||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Butter/Margarine||2 Teaspoon, melted|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 1373 Calories from Fat 453
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 23.6 g118.2%
Trans Fat 0 g
Cholesterol 266 mg
Sodium 5972 mg248.8%
Total Carbohydrates 113 g37.6%
Dietary Fiber 8.5 g33.9%
Sugars 18.5 g
Protein 114 g227.2%
Vitamin A 345.5% Vitamin C 97.5%
Calcium 20.2% Iron 35.5%
*Based on a 2000 Calorie diet
Prepare rice according to package directions, except omit the butter or margarine.
In saucepan cook mushrooms, celery, carrot, and onion in the 2 tablespoons butter till vegetables are tender.
Stir in parsley, 1 tablespoon lemon juice, 3/4 teaspoon salt, marjoram, and pepper.
Stir in the cooked rice.
Sprinkle fish cavity with salt.
Spoon rice-vegetable mixture into fish, Skewer fish closed; place in a greased shallow baking pan.
Combine the 2 teaspoons melted butter or margarine and 1 teaspoon lemon juice; brush over fish
Bake, uncovered, in a 350Â° oven about 25 minutes or till fish flakes easily when tested with a fork.
Transfer fish and stuffing to platter.