Baked Stuffed Snapper

Makes 4 servings

Ingredients

 * 1 red snapper (1-1/2 pounds)
 * 2 cups hot cooked rice
 * 1 4-ounce can sliced Mushrooms, drained
 * 1/2 cup diced water chestnuts
 * 1/4 cup thinly sliced green onions
 * 1/4 cup diced pimiento
 * 2 tablespoons chopped fresh Parsley
 * 1 tablespoon grated lemon peel
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * Vegetable cooking spray
 * 1 tablespoon margarine, melted

Directions

 * 1) Clean and butterfly fish. Combine rice, Mushrooms, water chestnuts, onions, pimiento, Parsley, lemon peel, salt, and pepper; toss lightly.
 * 2) Fill cavity of fish with rice mixture; enclose filling with wooden toothpicks soaked in water.
 * 3) Place fish in 13x9x2-inch baking dish coated with cooking spray; brush fish with margarine.
 * 4) Bake fish at 400 degrees 18 to 20 minutes or until fish flakes easily with fork.
 * 5) Wrap remaining rice in foil and bake in oven with fish.