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RICE-STUFFED FISH FILLETS WITH MUSHROOM SAUCE

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Makes 4 servings.



Ingredients Needed For RICE-STUFFED FISH FILLETS WITH MUSHROOM SAUCE
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* Rice-Stuffed fish 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
* 1 1/2 pounds Whitefish fillets*
* 2 tablespoons melted butter or margarine
* 1 teaspoon seasoned salt
* 1/4 teaspoon paprika
* lemon slices for garnish
* 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
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Directions To Prepare RICE-STUFFED FISH FILLETS WITH MUSHROOM SAUCE
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#Combine rice, pimientos, parsley, lemon peel, salt and pepper in large mixing bowl.
#Place fillets in buttered shallow baking dish. 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 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.
#Mushroom Sauce: 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.



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Thursday, October 19, 2017, 5:36 am


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