Baked Stuffed Snapper

Description
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
Clean and butterfly fish. Combine rice, mushrooms, water chestnuts, onions, pimiento, parsley, lemon peel, salt, and pepper; toss lightly.

Fill cavity of fish with rice mixture; enclose filling with wooden toothpicks soaked in water. Place fish in 13x9x2-inch baking dish coated with cooking spray; brush fish with margarine. Bake fish at 400 degrees 18 to 20 minutes or until fish flakes easily with fork. Wrap remaining rice in foil and bake in oven with fish.