 | | Directions | - Heat grill to medium.
- In skillet, cook and stir mushrooms, celery and red pepper in margarine. Cook until mushrooms are tender; 5-10 minutes. Stir in lemon juice, dill, salt and pepper and rice. Remove from heat.
- Stuff rice mixture into cavity of fish. Pack tightly. Extra stuffing can be set aside and warmed up when ready to serve fish.
- Brush outside of fish with melted margarine. Place directly on grill rack. Cook until fish flakes easily; about 10 minutes each side. May also bake in oven at 375° F for 20-25 minutes.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Container: small skillet
Servings: 5
|  | | Ingredients | | - | | 3 pounds Sea Bass, cleaned, open cavity |
| - | | 6 ounces long grain & wild rice, prepared as pkg. directions with chicken stock |
| - | | 8 ounces sliced baby bella mushrooms or betton mushrooms |
| - | | 1/2 cup chopped celery |
| - | | 2 tablespoons butter or margarine |
| - | | 1/4 cup sweet red pepper, jarred, chopped |
| - | | 1/2 lemon, juiced |
| - | | salt and pepper |
| - | | dash of dill |
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