Prep 30 mins
Cook 30 mins
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.
- 1 (3 lb) fresh white fish
- 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
- 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.