Melt 2 tablespoons butter in medium pan. Sauté celery, onions and almonds just until vegetables are tender.
Remove from heat. Add thyme, ¼ teaspoon salt, ¼ teaspoon pepper and rice. Mix well.
Lay out fillets on a work surface, skin side up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375 F until done, about 10 to 12 minutes.
Contributed by Joyce Taylor