Baked Red Snapper

• 2/3 c. fresh mushrooms
• 2/3 c. chopped onion
• 1/4 c. margarine or butter
• 3 c. wild rice (Minute rice mix with seasonings is good)
• 2 oz. jar pimento
• 1 pkg. slivered almonds
• 1 1/2 lb. red snapper skinned fillets (6)
• 1 can condensed mushroom soup
• 6 slices fresh tomato
• 10 oz. pkg. grated Cheddar cheese
• 2 large lemons
• 1/2 gal. Cella Bianco

1. Marinate fish fillets in Cella for 30 minutes (1 1/2 cups of wine).
2. Cook chopped onion in 2 tablespoons butter.
3. Add wine and chopped mushroom stems when onions are half cooked and then simmer until wine is cooked off.
4. Prepare rice; add onion/mushroom mixture to rice with pimento, almonds and soup.
5. Mix well. Turn mixture into a greased 2-quart shallow casserole dish.
6. Slice mushroom caps and place on top of rice mixture.
7. Then, remove fillets from wine and arrange them closely together on top (do not use wine).

fresh mushrooms, onion, margarine, wild rice, pimento, almonds, red snapper, condensed mushroom soup, tomato, cheddar cheese, lemons, cella bianco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781019 (may not work)