1 (3 lb.) fresh or frozen dressing red snapper or other fish
Nonstick spray coating
3/4 c. chopped onion
3/4 c. chopped celery
1 tbsp. butter
1 1/2 c. cooked brown or long grain rice
1 c. chopped tomato
1/3 c. snipped fresh parsley
1/2 tsp. dried thyme, crushed

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Spray a shallow baking pan with nonstick spray coating. Place fish in pan; set aside. For stuffing, in a skillet cook onion and celery in butter until vegatables are tender. Stir in rice, tomato, parsley, and thyme. Spoon stuffing into cavity of fish. Do not pack tightly. Tie or skewer the fish closed. Cover loosley with foil. Bake in 350 degree oven to 50 to 60 minutes or until fish flakes easily when tested with a fork. Place any remaining stuffing in a casserole and bake, covered, with the fish the last 25 minutes of baking. Serves 8.