Shelly's Recipe

WILD RICE STUFFED FISH FILLETS

Category: Fish and Seafood

1/2 cup wild rice (3 oz)
3 cups water
4 boneless fish fillets
Salt and pepper, to taste
1/4 cup finely chopped celery and onion
1 tsp butter
1/4 cup dry bread crumbs
1/2 tsp lemon peel, finely shredded
4 tsp lemon juice
1 tsp parsley flakes
1/4 tsp salt and curry powder
2 tbsp butter
4 lemon slices
1 tsp parsley flakes

Combine rice and water and cook according to package directions. Set aside. Sprinkle fillets with salt and pepper. Saute celery and onions in butter, then add rice, breadcrumbs and next 6 ingredients; mix well. Wrap 1/4 of the stuffing inside and secure with a toothpick. Place fillets on a greased baking pan and brush with 1 tbsp on top. Bake, uncovered for 20 minutes at 350. Remove from over and brush with remaining butter and garnish. Serves 4