Yield: 4 Servings

Red snapper, about 1 1/2 pounds 1

Rice, hot 2 cups

Mushrooms, sliced, canned, drained 4 oz.

Water chestnuts, diced 1/2 cup

Green onions, thinly sliced 1/4 cup

Pimiento, diced 1/4 cup

Fresh parsley, chopped 2 Tbsp

Lemon zest, grated 1 Tbsp.

Salt 1/2 tsp.

Black pepper, ground 1/8 tsp.

Vegetable oil spray As needed

Margarine, melted 1 Tbsp.
Clean and butterfly fish. Combine rice, mushrooms, water chestnuts, onions, pimiento, parsley, lemon zest, salt, and pepper; toss lightly. Fill cavity of fish with rice mixture; enclose filling with wooden toothpicks soaked in water.

Coat 13x9x2-inch baking dish with cooking spray; place fish in pan and brush with margarine. Bake in gas oven (400°F) 18 to 20 minutes or until fish flakes easily with fork. Wrap any remaining rice in foil and bake in oven with fish.
Recipe courtesy of theUSA Rice Council
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