Whitefish With Orange Rice Stuffing

4
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #32232

May 22, 2019

Categories: Fish, No Eggs



"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
OK

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 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.

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