Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Snapper | 100g cooked | 128 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 red snapper (1-1/2 pounds)
- 2 cups hot cooked rice
- 1 4-ounce can sliced mushrooms, drained
- 1/2 cup diced water chestnuts
- 1/4 cup thinly sliced green onions
- 1/4 cup diced pimiento
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- Vegetable cooking spray
- 1 tablespoon margarine, melted
- =
Directions
Clean and butterfly fish. Combine rice, mushrooms, water chestnuts, onions, pimiento, parsley, lemon peel, salt, and pepper; toss lightly.
Fill cavity of fish with rice mixture; enclose filling with wooden toothpicks soaked in water. Place fish in 13x9x2-inch baking dish coated with cooking spray; brush fish with margarine. Bake fish at 400 degrees 18 to 20 minutes or until fish flakes easily with fork. Wrap remaining rice in foil and bake in oven with fish.