Rice-stuffed Fish Fillets with Mushroom Sauce

Description
Makes 4 servings

Rice-stuffed fillets

 * 2 cups cooked rice
 * ¼ cup diced pimentos
 * 2 tablespoons chopped fresh parsley
 * 1 teaspoon grated lemon peel
 * ¼ teaspoon salt
 * ¼ teaspoon ground white pepper
 * 1½ pounds whitefish fillets
 * 2 tablespoons melted butter or margarine
 * 1 teaspoon seasoned salt
 * ¼ teaspoon paprika
 * lemon slices for garnish

Mushroom sauce

 * 2 tablespoons butter or margarine
 * 3 cups sliced fresh mushrooms
 * ½ cup sliced green onions
 * ½ cup white wine
 * Worcestershire sauce
 * ½ cup water

Directions

 * 1) Combine rice, pimentos, parsley, lemon peel, salt and pepper in large mixing bowl.
 * 2) Place fillets in buttered shallow baking dish.
 * 3) Spoon rice mixture on lower portion of each fillet.
 * 4) Fold over to enclose rice mixture; fasten with wooden picks.
 * 5) Brush fillets with butter; sprinkle with seasoned salt and paprika.
 * 6) Bake at 350°F for 25 to 30 minutes or until flakes easily with fork.
 * 7) Transfer fillets to serving platter; garnish platter with lemon slices.
 * 8) Serve fillets with warm mushroom sauce.

Mushroom sauce

 * 1) Cook mushrooms and onions in butter in large skillet until tender.
 * 2) Add Worcestershire and ½ cup water and bring to a boil.
 * 3) Reduce sauce slightly.
 * 4) Stir in cream; keep warm.