My Big Stuffed Fish With Rice
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
4 stuffed fillets
- Serves:
- 4
ingredients
- 16 ounces fish fillets orange roughy
- 16 ounces fish red snapper fillets
- 1 1⁄2 cups wild rice
- 1 1⁄2 cups mushrooms, chopped
- 1⁄2 cup onion, chopped
- 2 garlic cloves
- 1 1⁄2 tablespoons fat-free margarine
- 1 cup chicken broth
- 1⁄2 cup water
- 1 cup frozen peas
- 1 cup frozen broccoli
- 2 tablespoons olive oil
directions
- Rinse fish thoroughly and pat dry.
- Rise rice and let drain.
- Preheat oven to 325 degrees Fahrenheit.
- In medium to large saucepan, cook mushrooms, onions and garlic in fat free margarine.
- Add broth, water and rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 20 mins.
- Stir in peas and broccoli.
- Spray a semi-shallow baking pan with non-stick cooking spray.
- Place fish on the baking pan.
- Spoon about 1 cup of stuffing on top of each fillet.
- Drizzle with olive oil.
- Cover baking pan loosely with aluminum foil.
- Bake for about 45 mins or until fish is flaky.
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RECIPE SUBMITTED BY
I'm a senior at Penn State University and I enjoy cooking so much I decided to live off campus so I would be able to cook...and have some privacy. I was born in Florida,and I've lived in Virginia, Guam, Texas...not in that order. I'm in Pennsylvania for school but I permanently live in Virginia. While living in such diverse places I found a great appreciation for local cuisine. I love to experiment with food on my friends and my fiancee.
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