Description Edit

Makes 4 servings

Ingredients Edit

Rice-stuffed fillets Edit

Mushroom sauce Edit

Directions Edit

  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 Edit

  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.
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