Whitefish With Orange Rice Stuffing

*Alia*'s Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 (3 lb) fresh white fish
• salt
• butter, Melted

Stuffing

• 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 ¼ 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 ¾ 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.