Baked Fish With Orange Stuffing Recipe
Ingredients
| 1-1/2 cups Brand Rice | ||
| Water | 1 Cup (16 tbs) | |
| 1/3 cup orange-juice concentrate | ||
| Onion | 1 /4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| Toasted almonds | 1 /2 Cup (16 tbs), chopped | |
| 3 to 4 lbs. fish, sea or lake trout, whitefish or other fish, boned for stuffing | ||
| Salt | 1 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Preheat oven to 350°F (177°C).
Butter or oil a large shallow baking pan that will hold the fish.
In a large saucepan, combine rice, water, orange-juice concentrate, onion, butter or margarine and 1/2 teaspoon salt; stir.
Bring to a boil.
Cover and simmer until all liquid is absorbed, about 5 minutes.
Stir in celery and almonds.
Clean, wash and dry fish.
Sprinkle cavity with 1 teaspoon salt.
Place in baking pan.
Fill fish with rice mixture.
Brush fish with melted butter or margarine.
Cover with aluminum foil.
Bake until fish flakes easily when tested with a fork, 30 to 40 minutes.
Butter or oil a large shallow baking pan that will hold the fish.
In a large saucepan, combine rice, water, orange-juice concentrate, onion, butter or margarine and 1/2 teaspoon salt; stir.
Bring to a boil.
Cover and simmer until all liquid is absorbed, about 5 minutes.
Stir in celery and almonds.
Clean, wash and dry fish.
Sprinkle cavity with 1 teaspoon salt.
Place in baking pan.
Fill fish with rice mixture.
Brush fish with melted butter or margarine.
Cover with aluminum foil.
Bake until fish flakes easily when tested with a fork, 30 to 40 minutes.
Chef
