MCR: Stuffed Snapper
Source of Recipe
Unknown - internet
MCR: STUFFED SNAPPER
No Calorie Count Available
Makes 6 servings.
1 (1-1/2 to 2-pound) fresh or frozen drawn red snapper or rockfish with head and tail removed
1 6-ounce package regular long grain and wild rice mix
1 cup small broccoli flowerets
1/2 cup chopped onion
1/2 cup sliced celery
1 tablespoon water
1/2 teaspoon lemon pepper
Thaw fish, if frozen. Prepare rice mix according to package directions, except omit butter. For stuffing, in a 1-1/2-quart casserole cook broccoli, onion, celery, and water, covered, on 100% power (high) for 3 to 4 minutes or till onion and celery are crisp-tender. Drain. Stir in the cooked rice and lemon pepper. Set aside.
Rinse fish and pat dry with paper towels. Enlarge the fish cavity by cutting from the head end toward the tail. Place in a 12x7-1/2x2-inch baking dish. Loosely spoon some stuffing into cavity. Leave remaining stuffing in casserole; set aside.
Cook stuffed fish, covered with vented clear plastic wrap, on high for 10 to 12 minutes or till fish flakes easily when tested with a fork. Give the dish a half-turn after 6 minutes. If necessary, shield the tail end with a small piece of foil. Cover and keep warm.
Cook remaining stuffing in casserole, covered, on high for 2 to 3 minutes or till heated through, stirring once. Serve with fish.
Because microwaves vary in power levels; cooking time may be longer or shorter.
One serving equals: 19g protein …20g carbohydrate …1g fat …28mg cholesterol...464mg sodium
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