Name: Baked Stuffed Snapper
Ingredients: 1 red snapper; 2 cup 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 tablespoon chopped parsley; 1 tablespoon finely shredded lemon peel; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 tablespoon margarine or butter, melted

Baked Stuffed Snapper

Ingredients

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

Instructions

serves 4. 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.