Rice-stuffed Fish Fillets with Mushroom Sauce

Rice-stuffed Fish Fillets with Mushroom Sauce Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Rice-stuffed Fish Fillets with Mushroom Sauce is a delicious and elegant dish that combines tender whitefish fillets with a flavorful rice stuffing and a creamy mushroom sauce. This recipe is perfect for a special dinner or entertaining guests.

History

This recipe is a modern twist on classic stuffed fish dishes that have been enjoyed for centuries. The combination of rice, fish, and mushrooms creates a harmonious blend of flavors and textures that is sure to impress even the most discerning palates.

Ingredients

Rice-stuffed fillets

2 cups cooked rice
0.25 cup diced pimentos
2 tbsp chopped fresh parsley
1 tsp grated lemon peel
0.25 tsp salt
0.25 tsp ground white pepper
1.5 lb (680 g) whitefish fillets
2 tbsp melted butter or margarine
1 tsp seasoned salt
0.25 tsp paprika
lemon slices for garnish

Mushroom sauce

2 tbsp butter or margarine
3 cups sliced fresh mushrooms
0.5 cup sliced green onions
0.5 cup white wine
worcestershire sauce
0.5 cup water

How to prepare

In a large mixing bowl, combine rice, pimentos, parsley, lemon peel, salt, and pepper.
Place the fillets in a buttered shallow baking dish.
Spoon the rice mixture onto the lower portion of each fillet.
Fold over the fillets to enclose the rice mixture and fasten with wooden picks.
Brush the fillets with butter and sprinkle with seasoned salt and paprika.
Bake at 350°F (177°C) for 25 to 30 minutes or until the fish flakes easily with a fork.
Transfer the fillets to a serving platter and garnish the platter with lemon slices.
Serve the fillets with warm mushroom sauce.

Mushroom sauce

In a large skillet, cook the mushrooms and onions in butter until tender.
Add Worcestershire sauce and 0.5 cup of water, and bring to a boil.
Reduce the sauce slightly.
Stir in the cream and keep warm.

Variations

Substitute the whitefish fillets with salmon or trout for a different flavor profile.
Add diced bell peppers or olives to the rice stuffing for extra texture and flavor.
Use a different type of mushroom, such as shiitake or cremini, for a unique twist on the sauce.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender but still slightly firm, as it will continue to cook in the oven.

- Use a flavorful whitefish such as cod or haddock for the best results.

- Make sure to secure the fillets with wooden picks to keep the stuffing in place while baking.

- Be careful not to overcook the fish, as it can become dry and tough.

Serving Suggestions

Serve the Rice-stuffed Fish Fillets with Mushroom Sauce with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Baking

- Sauteing

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute chicken broth for the white wine in the mushroom sauce.

Make Ahead Tips

The rice stuffing can be prepared in advance and stored in the refrigerator until ready to use. The fish fillets can also be stuffed ahead of time and baked just before serving.

Presentation Ideas

Arrange the fillets on a bed of sauteed spinach or mashed potatoes for an elegant presentation. Garnish with fresh herbs or lemon slices for a pop of color.

Pairing Recommendations

Pair Rice-stuffed Fish Fillets with Mushroom Sauce with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rice-stuffed Fish Fillets with Mushroom Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Rice-stuffed Fish Fillets with Mushroom Sauce contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rice-stuffed Fish Fillets with Mushroom Sauce contains approximately 15 grams of fat.

Proteins

Each serving of Rice-stuffed Fish Fillets with Mushroom Sauce contains approximately 25 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains fish, dairy, and gluten.

Summary

Rice-stuffed Fish Fillets with Mushroom Sauce is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Rice-stuffed Fish Fillets with Mushroom Sauce is a sophisticated and flavorful dish that is sure to impress. With a delicious rice stuffing, tender whitefish fillets, and a creamy mushroom sauce, this recipe is perfect for a special occasion or a cozy dinner at home.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, and I spent many hours in her kitchen watching her prepare delicious meals for our family.

One day, while rummaging through her old recipe book, I stumbled upon a faded piece of paper tucked away between the pages. It was a handwritten recipe for Rice-stuffed Fish Fillets with Mushroom Sauce. I was intrigued and immediately asked my grandmother about it.

She told me that she had learned the recipe from a dear friend many years ago. The friend had traveled to far-off lands and brought back with her a wealth of culinary knowledge. This particular recipe had been a favorite of hers, and she had passed it on to my grandmother during one of their many cooking sessions together.

Excited to try something new, I asked my grandmother if we could make the dish together. She smiled and nodded, and we set to work gathering the ingredients we would need. The recipe called for fresh fish fillets, cooked rice, mushrooms, onions, garlic, and a few other simple ingredients.

As we worked together in the kitchen, my grandmother patiently guided me through each step of the recipe. She showed me how to carefully stuff the fish fillets with the seasoned rice, and how to sauté the mushrooms and onions until they were fragrant and tender. The aroma that filled the kitchen was heavenly, and I knew that this dish was going to be something special.

After the fish fillets were cooked through and the mushroom sauce was thick and rich, we plated the dish and sat down to enjoy our creation. The flavors were incredible – the tender fish paired perfectly with the savory rice stuffing and the creamy mushroom sauce tied everything together beautifully.

From that day on, Rice-stuffed Fish Fillets with Mushroom Sauce became a favorite in our household. I made it for my family on special occasions, and it always received rave reviews. I even shared the recipe with friends and neighbors, who all fell in love with the dish just as much as I had.

Over the years, I have made some small tweaks to the original recipe, adding my own personal touch here and there. But the core of the dish remains the same – a delicious combination of flavors and textures that never fails to impress.

As I sit here now, thinking back on that day in my grandmother's kitchen, I am filled with gratitude for the knowledge and skills she passed down to me. Cooking has always been a passion of mine, and I owe so much of that to her.

I may have learned to make Rice-stuffed Fish Fillets with Mushroom Sauce from a simple piece of paper, but the memories and experiences that came with it are what truly make this recipe special to me. It is a reminder of the bond I shared with my grandmother, and the joy that comes from sharing good food with the ones you love.