Rice-stuffed Fish Fillets with Mushroom Sauce

Description
Makes 4 servings.

Ingredients

 * 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

Directions
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.