Whitefish With Orange Rice Stuffing

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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.