How to make it

  • Brown bacon, add mushrooms, celery and onion. Cook in bacon drippings until tender, 3-5 minutes.
  • Stir in cooked rice and 1/2 t. salt. Set aside.
  • Cut fillets into serving size pieces.
  • Season with 1 t. salt and pepper.
  • Arrange fillets in well-greased 13 x 9 pan.
  • Place 1/2 C. rice mixture on each fillet.
  • Drizzle melted butter over rice.
  • Cover and bake at 375 for 20 minutes.
  • Prepare sauce:
  • In saucepan melt butter, onion and mushrooms and saute for 3-5 minutes.
  • Stir in flour, mustard, salt and thyme. Cook 2 minutes more.
  • With wire whisk, gradually stir in cream.
  • Cook, stirring constantly until thick (about 3-5 minutes).
  • Stir in nuts.
  • Makes 2 1/2 C. of sauce.
  • Place serving of fish and rice on individual plates and spoon sauce over each serving.
  • This also looks appetizing baked and served in individual casserole dishes.

Reviews & Comments 2

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    " It was excellent "
    choclytcandy ate it and said...
    I just made this and it tastes wonderful. I substituted yogurt for the heavy cream and it didn't take away from the flavor at all. Very happy with this dish. Thanks for posting.
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  • capedread 12 years ago
    a unique recipe. not thought of bacon as a sauce for fish before but am willing to give it a try sounds intriguing thanks for sharing
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    " It was excellent "
    jimrug1 ate it and said...
    Yeah Mannn!!!!!
    We just caught a few this past weekend near La Crosse.

    Waleye is my all time favorite freshwater fish. Bluegills a close second. This recipe sounds awesome. The wild rice idea is perfect. I must try this one.

    Was this review helpful? Yes Flag

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