Baked Red Snapper - cooking recipe

Ingredients

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

Preparation

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