My Big Stuffed Fish With Rice

Submitted by Chef Penn State

"From Richard Simmons Food Mover CookBook"

 

• 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

1. Rinse fish thoroughly and pat dry.
2. Rise rice and let drain.
3. Preheat oven to 325 degrees Fahrenheit.
4. In medium to large saucepan, cook mushrooms, onions and garlic in fat free margarine.
5. Add broth, water and rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 20 mins.
6. Stir in peas and broccoli.
7. Spray a semi-shallow baking pan with non-stick cooking spray.
8. Place fish on the baking pan.
9. Spoon about 1 cup of stuffing on top of each fillet.
10. Drizzle with olive oil.
11. Cover baking pan loosely with aluminum foil.
12. Bake for about 45 mins or until fish is flaky.