2 whole red snappers (about 1½ lbs. each), clean and scaled
Rice Stuffing:
1 6oz. pkg. brown and wild rice
Water
Salt to taste
½ cup coarsely chopped pecans
2 tbsp. sliced green onion and tops
2 tbsp. margarine
4oz. mushrooms, sliced
Grated rind of 1 small orange
Grated rind of 1 small lemon
White pepper and salt to taste
Prepare rice with water and salt according package directions. Do not use spice packet.
Sauté pecans and green onion in margarine in small skillet until pecan are
toasted; stir in mushrooms and cook 2 minutes. Stir pecan mixture into
rice; stir in orange and lemon rinds. Season to taste with pepper.
Spoon rice stuffing into fish and secures edges with metal skewers. Place fish
in center of lightly greased gate of the grill and grill over indirect
heat until fish is tender and flakes with a fork, 20 to 25 minutes.
Arrange fish on serving platters; serve with lemon wedges.
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