Recipe#10947

Title: Baked Snapper 02

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Baked Stuffed Snapper 
 Date: 11 Nov 1997 07:28:48 -0600 
 Message-ID: <971105132338_1547616469@emout05.mail.aol.com> 

serves 4
 1 red snapper
 2 cups hot cooked rice
 1 can (4oz) sliced mushrooms, drained
 1/2 cup diced water chestnuts
 1/4 cup thinly sliced green onions
 1/4 cup diced pimento
 2 tablespoons chopped parsley
 1 tablespoon finely shredded lemon peel
 1/2 teaspoon salt
 1/8 teaspoon ground black pepper
 1 tablespoon margarine or butter, melted
 Preheat Oven to 400 degF. Clean and butterfly fish. Combine rice,
 mushrooms, water chestnuts, onions, pimento, 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 13 x 9 inch baking pan or
 dish greased (If glass you can use non stick cooking spray) brush fish
 with melted margarine or butter. Bake 18-20 minutes or until fish flakes
 easily when tested with fork. Wrap any remaining rice in foil and bake in
 oven with fish.  Note: You can leave out the water chestnuts, But I like
 the crunch myself. I do prefer them thin sliced if you have a slicer or
 fine diced.