So I made this fish dish the other night for dinner. Admittedly, it was nothing “wow” but still it was fairly decent. I believe my husband called it an edible yet forgettable meal. I am not entirely sure what went wrong.

Yet I still share these things with you. I apologize for not having a picture of a finished stuffed fish fillet; I don’t know why I don’t have one.

Rice-Stuffed Tilapia with Broccoli

1 (6 oz.) package long-grain and wild rice

1 cup small fresh broccoli florets

1 thinly sliced green onion

1/2 tsp. dried tarragon

3 tbl. low-fat mayonnaise

2 tbl. Dijon mustard

1 egg yolk

3/4 cup grape tomatoes, halved

4 (6 oz.) tilapia fillets

1/4 tsp. smoked or regular paprika

1/8 tsp. each salt and pepper

8 thin slices lemon

3/4 cup white wine or water

Discard seasoning packet from rice; cook rice according to directions, but without oil or butter. Add broccoli, green onion and tarragon the last 10 minutes of cooking, or cook until rice is tender and water is absorbed. Remove from heat; cool about 10 minutes. Reserve 3 cups for now; freeze any remaining rice.

Meanwhile, in a medium bowl, mix together the mayonnaise, mustard and egg yolk; set aside. When rice has cooled, add it, along with the tomatoes, to mayonnaise mixture; stir to blend. Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

To assemble: place one fillet in dish. Spoon a scant 2/3 cup rice mixture onto one half of fillet; fold other half to cover. Repeat with remaining fillets. Secure with wooden picks if necessary. Sprinkle with paprika, salt and pepper; top each with two slices lemon. Add wine or water to pan. Bake  20 minutes or until fish is opaque and flakes easily with fork. (Filling should be 160 degrees.) Remove to plates with large spatula. Serve immediately.