Rice-stuffed Fish Fillets with Mushroom Sauce

Description
Makes 4 servings.

Ingredients

 * Rice-Stuffed 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

 * 1) Combine rice, pimientos, parsley, lemon peel, salt and pepper in large mixing bowl.
 * 2) 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.
 * 3) Brush fillets with butter; sprinkle with seasoned salt and paprika. Bake at 350 degrees 25 to 30 minutes or until flakes easily with fork.
 * 4) Transfer fillets to serving platter; garnish platter with lemon slices. Serve fillets with warm Mushroom Sauce.
 * 5) Mushroom Sauce: Cook Mushrooms and onions in butter in large skillet until tender.
 * 6) Add Worcestershire and 1/2 cup water and bring to a boil. Reduce sauce slightly. Stir in cream; keep warm.