Rice-Stuffed Snapper Recipe
Ingredients
| Red snapper/Red fish | 2 Pound | |
| Wild rice | 1⁄4 Cup (4 tbs) | |
| Chicken broth | 1 1⁄4 Cup (20 tbs) | |
| Brown rice | 1⁄4 Cup (4 tbs) | |
| Mushrooms | 4 Ounce | |
| Sliced green onion | 2 Tablespoon | |
| Chopped toasted pecans | 1⁄2 Cup (8 tbs) | |
| Finely shredded lemon peel | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Lemon wedges | 3 |
Nutrition Facts
Serving size: Complete recipe
Calories 1745 Calories from Fat 258
% Daily Value*
Total Fat 42 g64.5%
Saturated Fat 7.1 g35.4%
Trans Fat 0 g
Cholesterol 335.7 mg111.9%
Sodium 2876.7 mg119.9%
Total Carbohydrates 156 g52%
Dietary Fiber 11.6 g46.6%
Sugars 17 g
Protein 201 g402.3%
Vitamin A 24.3% Vitamin C 58.7%
Calcium 42.5% Iron 55.5%
*Based on a 2000 Calorie diet
Directions
Remove head and tail, if desired.
Rinse wild rice in a strainer under cold water about 1 minute.
For stuffing, in a small saucepan combine wild rice, chicken broth, and brown rice.
Bring to boiling; reduce heat.
Cover and simmer 30 minutes.
Add mushrooms and green onion.
Cook, covered, over medium-low heat 10 to 15 minutes or till vegetables and rice are tender, stirring frequently.
Stir in pecans, lemon peel, and pepper.
Place fish in a 13x9-inch aluminum pan or on a piece of heavy foil.
Sprinkle cavity lightly with salt.
Spoon some of the hot rice stuffing into fish cavity; press lightly to flatten evenly.
Spoon remaining rice stuffing on a piece of heavy foil.
Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Place pan of fish in center of cooking grill.
Grill 50 to 60 minutes or till fish flakes when tested with a fork.
Meat thermometer inserted in center of fish stuffing should register 165°F (74°C).
Bake stuffing in foil packet on cooking grill beside fish during the last 30 minutes of grilling time.
Use 2 large spatulas to transfer fish to a serving platter.
Serve with lemon wedges.
Chef
