Recipe: Rice Stuffed Fish Fillets with Mushroom Sauce (using cooked rice)

RICE STUFFED FISH FILLETS WITH MUSHROOM SAUCE



1 1/2 pounds whitefish fillets*
2 cups cooked rice
1/4 cup diced pimientos
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons melted butter or margarine
1 teaspoon seasoned salt
1/4 teaspoon paprika
Mushroom Sauce (for serving, recipe follows)
Lemon slices (for garnish)

Place fillets in buttered shallow baking dish; set aside.

Combine rice, pimientos, parsley, lemon peel, salt and pepper in large mixing bowl. Spoon rice mixture on lower portion of each fillet. Fold over to enclose rice mixture; fasten with wooden picks. Brush fillets with butter; sprinkle with seasoned salt and paprika.

Bake at 350 degrees F for 25 to 30 minutes or until fish flakes easily with fork.

Transfer fillets to serving platter; garnish platter with lemon slices. Serve fillets with warm Mushroom Sauce.

*Haddock, orange roughy, sole or turbot are good choices.

MUSHROOM SAUCE

2 tablespoons butter or margarine
3 cups sliced fresh mushrooms
1/2 cup sliced green onions
1/2 cup white wine Worcestershire sauce
1/2 cup water
1/2 cup light cream

Cook mushrooms and onions in butter in large skillet until tender.

Add Worcestershire and 1/2 cup water and bring to a boil. Reduce sauce slightly. Stir in cream; keep warm.

Makes 4 servings
Source: USA Rice Federation