The Lush Chef

Libations used: 2 Tbs sherry

Libations left over: Swig some sherry while that fish is cooking, or serve some with dinner.

There are so many beautiful spring peas on display at the market and I had bought a huge amount of fresh English peas.  I was craving fish on a Sunday night and needed something healthy and fairly simple, so I thumbed through an old Better Homes & Gardens cookbook my Aunt had given me years ago.  While this recipe for Wild Rice Stuffed Fish calls for a whole fish (I'll try that next time), I couldn't find one at Trader Joe's and really didn't feel like going to another grocery store, so I made do with some tilapia filets.  The wild rice gave it a nice texture, and I served everything on the side with some asparagus.  

Wild Rice Stuffed Fish - serves 4-5

• 1 2 to 2/12 pound fresh whitefish (I used tilapia filets from Trader Joe's)
• 2/3 cup wild rice
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 2 Tbs butter
• 1 1/4 cups chicken broth
• 2 Tbs dry sherry
• 1 cup peas
• 2 Tbs chopped pimiento (1 Tbs serrano chile)
• 1/4 tsp finely shredded lemon peel
• 1-2 Tbs olive oil

- Preheat oven to 350.

- Rince the rice and drain.

- In a medium saucepan over medium heat, add the butter and cook the mushrooms, onion and garlic for 2-3 minutes, or until mushrooms are softened and onions are a little translucent.

- Add the broth, sherry and rice.

- Stir, then cover and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.

- Add the peas, pimiento and lemon peel.

- Place the fish in a well-greased shallow baking pan.

- Sprinkle the cavity lightly with salt.

- Spoon half of the stuffing into the cavity and press lightly to flatten.  Since I only had filets, I just spooned some on top of one filet and plunked the other piece of fish on top, ghetto-style.

- Brush the top of the fish with some olive oil and cover loosely with foil.

- Place remaining stuffing in a 1 quart casserole dish and cover.

- Bake fish and stuffing in the oven for 30-40 minutes or until the fish flakes easily with a fork (mine only took 20 minutes).