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."
- 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
Clean fish, removing scales and fins.
Remove head and tail and wash and dry fish.
Sprinkle inside with salt.
Prepare stuffing: Melt ¼ cup butter in medium saucepan.
Add celery, onion, and orange rind and cook until tender, about 5 minutes.
Add salt, orange, and lemon juice and ¾ cup water.
Bring to a rolling boil and add rice.
Stir, cover and remove from heat; let stand 5 minutes.
Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
Place fish on a greased baking dish and brush with melted butter.
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.