Whitefish With Orange Rice Stuffing Recipes

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

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.

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.

WHITEFISH WITH LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
• Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
• Vinaigrette.
• Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
• Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

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.

WILD RICE STUFFING WITH ORANGE & PECAN

Steps:

• Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
• Saute the garlic, shallots& leek in the oil until golden.
• Add celery& saute another 2 minutes.
• Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
• Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.

WHITEFISH WITH CILANTRO PESTO

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a shallow baking dish with non-stick pan spray.
• Sprinkle the fish with lemon juice and place in the dish.
• Mince the garlic in a food processor or blender.
• Add the cilantro; process until minced.
• Add the oil, salt, and pepper flakes; process until well mixed.
• (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
• Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve hot.

EMERIL'S WILD RICE STUFFING

Steps:

• In a medium saucepan, combine chicken stock and butter; bring to a boil over medium-high heat. Add both rices and 1/2 teaspoon salt; reduce heat to a simmer, cover, and cook, until liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
• Transfer rice to a large bowl. Add dried fruit, almonds, orange juice and zest, olive oil, vinegar, remaining teaspoon salt, and pepper; toss to combine. Let stand 10 minutes before serving.

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.