Whitefish With Orange Rice Stuffing Recipes

WHITEFISH WITH ORANGE RICE STUFFING

Steps:

• 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.

STUFFED WHITEFISH: PESCADO BLANCO RELLENO

Steps:

• Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
• Preheat a grill to medium-high.
• Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
• Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
• Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
• Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.

BEST EVER RICE STUFFING

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.

WHITE FISH WITH ORANGE-GINGER SAUCE AND ONIONS

Steps:

• Warm 2 T. olive oil in a large nonstick skillet over medium-high heat.
• Rub the fish fillets with the coriander, salt and black pepper.
• Cook fish in the hot skillet until just done, a few minutes on each side.
• Remove the fillets and set aside.
• Add 2 T. EVOO, onions, garlic, ginger, and red pepper flakes (if using).
• Cook until onions are translucent, then add the stock, orange juice, and zest.
• Let warm and add butter.
• Simmer for a minute then add fish back to the pan to heat through.
• Serve with warm crusty bread and some crisp asparagus or green beans.

ROASTED WHOLE BLACK BASS WITH HERB STUFFING

Steps:

• Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and lightly brush parchment with oil. Dissolve saffron in orange-flower water and 3 Tbsp. hot water in a small bowl.
• Heat 3 Tbsp. oil in a large skillet over medium. Cook shallot and green garlic, stirring often, until shallot is soft, about 3 minutes. Add parsley, tarragon, cilantro, mint, and turmeric and cook, stirring often, until herbs darken slightly, about 2 minutes. Remove from heat and stir in chiles and lemon zest; season with salt and pepper.
• Divide fish between prepared baking sheets. Open up and brush half of saffron mixture over flesh; season with salt. Stuff with shallot mixture; tie closed with kitchen twine, spacing 2" apart. Brush outsides of fish with remaining saffron mixture; season with salt. Roast until flesh is flaky and opaque, 16-20 minutes. Carefully move a rack to upper third of oven; turn on broiler. Working in 2 batches, broil fish until skin begins to crisp, about 2 minutes. Let cool slightly; squeeze limes over.
• Fish can be seasoned and stuffed 2 hours ahead.

GRILLED WHITEFISH WITH STUFFING

Steps:

• Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil.
• Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.
• Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.