Whitefish With Orange Rice Stuffing
"This is very flavorful and gives the fish a lovely orange flavor. Be careful 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."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (468.2 g)
- Calories 589.9
- Total Fat - 20.7 g
- Saturated Fat - 9.1 g
- Cholesterol - 170 mg
- Sodium - 774.8 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 2.1 g
- Sugars - 3.6 g
- Protein - 59 g
- Calcium - 275 mg
- Iron - 4.9 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Clean fish, removing scales and fins.
Step 2
Remove head and tail and wash and dry fish.
Step 3
Sprinkle inside with salt.
Step 4
Prepare stuffing: Melt ¼ cup butter in medium saucepan.
Step 5
Add celery, onion, and orange rind and cook until tender, about 5 minutes.
Step 6
Add salt, orange, and lemon juice and ¾ cup water.
Step 7
Bring to a rolling boil and add rice.
Step 8
Stir, cover and remove from heat; let stand 5 minutes.
Step 9
Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
Step 10
Place fish on a greased baking dish and brush with melted butter.
Step 11
Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.
Tips & Variations
No special items needed.
Tags :
Related
