Orange-Rice Stuffed Perch Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Pan dressed perch/Other pan-dressed fish, about 3/4 pound each4
 Chopped celery1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Uncooked rice1⁄2 Cup (8 tbs)
 Water3⁄4 Cup (12 tbs)
 Grated orange peel1⁄2 Teaspoon
 Orange juice1⁄2 Cup (8 tbs)
 Lemon juice1 Teaspoon
 Salt1⁄2 Teaspoon
 Snipped parsley1 Tablespoon
 Orange juice2 Tablespoon

Directions

Thaw frozen fish.
In small saucepan cook celery in 2 tablespoons butter till tender.
Stir in rice, water, orange peel, 1/2 cup orange juice, lemon juice, and salt.
Bringtoboiling; cover and reduce heat.
Simmer till rice is tender, 15 to 20 minutes.
Stir in snipped parsley.
Sprinkle fish cavities with salt.
Stuff each fish with about 1/2 cup orange-rice mixture.
Tie or skewer closed and place in greased, shallow baking pan.
Combine 2 tablespoons melted butter with 2 tablespoons orange juice.
Brush over fish.
Bake, uncovered, at 350° till fish flakes easily when tested with a fork, about 30 to 35 minutes.
Baste with butter and orange juice mixture during baking.
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