My Big Stuffed Fish With Rice Recipe

Name: My Big Stuffed Fish With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces fish fillets orange roughy; 16 ounces fish red snapper fillets; 1 1/2 cups wild rice; 1 1/2 cups mushrooms, chopped; 1/2 cup onion, chopped; 2 garlic cloves; 1 1/2 tablespoons fat-free margarine; 1 cup chicken broth; 1/2 cup water; 1 cup frozen peas; 1 cup frozen broccoli; 2 tablespoons olive oil

Servings: persons

16 ounces fish fillets orange roughy
16 ounces fish red snapper fillets
1 1/2 cups wild rice
1 1/2 cups mushrooms, chopped
1/2 cup onion, chopped
2 garlic cloves
1 1/2 tablespoons fat-free margarine
1 cup chicken broth
1/2 cup water
1 cup frozen peas
1 cup frozen broccoli
2 tablespoons olive oil

1
Rinse fish thoroughly and pat dry.
2
Rise rice and let drain.
3
Preheat oven to 325 degrees Fahrenheit.
4
In medium to large saucepan, cook mushrooms, onions and garlic in fat free margarine.
5
Add broth, water and rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 20 mins.
6
Stir in peas and broccoli.
7
Spray a semi-shallow baking pan with non-stick cooking spray.
8
Place fish on the baking pan.
9
Spoon about 1 cup of stuffing on top of each fillet.
10
Drizzle with olive oil.
11
Cover baking pan loosely with aluminum foil.
12
Bake for about 45 mins or until fish is flaky.

644

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces fish fillets orange roughy, 16 ounces fish red snapper fillets, 1 1/2 cups wild rice, 1 1/2 cups mushrooms, chopped, and more.

Yes, My Big Stuffed Fish With Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Big Stuffed Fish With Rice

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