Grouper and Walnut Specialty Recipe

1      Reviews by:    Marilyn Breidling   Grouper and Walnut Specialty Recipe sautees mushrooms and green onions then adds fish, rice, olives, walnuts, cheddar cheese, parsley and mushroom soup in casserole before topping with more cheese and baking. Food Category:    Seafood Cuisine Origin:    Southern    Servings:6 Calories per Serving:518 Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   25 Minutes Total Time:   37 Minutes

INGREDIENTS

• 1 1/2 pounds Grouper (or other fish) fillets, fresh or frozen
• 1 can (3 ounces) sliced mushrooms, drained
• 1/3 cup chopped green onion
• 2 tablespoons butter or margarine, melted
• 1 cup uncooked long grain white rice
• 1/2 cup pimiento-stuffed olives, sliced
• 1/2 cup chopped walnuts
• 1/3 cup grated sharp Cheddar cheese
• 2 tablespoons chopped parsley
• 2 cans (10 3/4 ounces each) condensed golden mushroom soup
• 1 1/2 teaspoon salt
• 1/4 teaspoon1 pepper
• 1/3 cup grated sharp Cheddar cheese

DIRECTIONS

• Thaw fish if frozen. Preheat oven to 350 degrees. Skin fillets and cut into 1-inch chunks.
• Cook onions and mushrooms in butter until onions are tender. Add fish, rice, olives, walnuts, 1/3 cup cheese and parsley. Blend soup and seasonings until smooth; add to fish mixture. Pour fish mixture into well-greased 13 x 9 x 2-inch casserole dish.
• Sprinkle with 1/3 cup cheese over top of casserole.
• Bake in a moderate oven, 350 degrees, for 20 to 25 minutes or until rice is tender.

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