Cook white rice or use leftover rice, if available.
4 to 6 fish fillets
Salt
Freshly ground black pepper
1/2 tsp. fresh basil paste (can substitute a small amount of fresh chopped basil, or a sprinkle of dried basil)
1 T. butter or margarine
1/2 T. extra virgin olive oil
½ large onion, diced
2 large ribs celery, chopped
1 ½ cups cooked white rice
4-oz. sliced water chestnuts, drained & diced
¼ tsp. garlic salt
1/8 tsp. salt
¼ tsp. freshly ground black pepper
Paprika for garnish
Celery leaves for garnish
Salt and pepper both sides of the fish fillets and place in an 8″ x 8″ spray-oiled baking dish. Smear the tops of the fish fillets with the basil paste.
In a large skillet, melt the butter with the olive oil over medium-high heat. Add the onions and cook for 4 minutes; then add the celery and continue cooking for another 4 minutes. Stir in the cooked rice and cook 1 minute longer.
Remove the skillet from the heat and stir in the water chestnuts, garlic salt, salt and pepper. Taste for salt and add, if needed.
Evenly spread the rice mixture over the fish fillets; then sprinkle with paprika for color. Bake, uncovered, at 350 degrees for about 20 minutes. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork. Garnish with fresh celery leaves.
