Whitefish With Orange Rice Stuffing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is very falvorful and gives the fish a lovely orange flavor. Becareful not to use older oranges as the zest tends to be a bit more bitter. Also be careful not to get any of the pith. If you want a bit of a sweeter taste you can substitute a table spoon of lemon juice for orange juice. Ingredients:
1 (3 lb) fresh white fish |
salt |
butter, melted |
1/4 cup butter |
1 cup celery & leaves, chopped |
3 tablespoons onions, chopped |
2 tablespoons orange rind, grated |
1/2 teaspoon salt |
1/2 cup orange juice |
2 tablespoons lemon juice |
1 cup rice, cooked |
Directions:
1. Clean fish, removing scales and fins.
2. Remove head and tail and wash and dry fish.
3. Sprinkle inside with salt.
4. Prepare stuffing: Melt 1/4 cup butter in medium saucepan.
5. Add celery, onion, and orange rind and cook until tender, about 5 minutes.
6. Add salt, orange, and lemon juice and 3/4 cup water.
7. Bring to a rolling boil and add rice.
8. Stir, cover and remove from heat; let stand 5 minutes.
9. Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
10. Place fish on a greased baking dish and brush with melted butter.
11. Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.
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