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Cook'n with Betty Crocker 
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Seafood-Stuffed Whitefish |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Seafood-Stuffed Whitefish recipe on the web!!Prep: 35 min; Bake: 1 hr Present this masterpiece on a long shallow platter, and garnish with salad greens and orange slices. Seafood Rice Stuffing (see recipe) _ to 2 1/2 pounds pan-dressed white fish or other delicate fish _ tablespoons butter or stick margarine, melted _ tablespoon grated orange peel 1. Make Seafood-Rice Stuffing. 2. Heat oven to 350 °. 3. Loosely stuff fish with stuffing. Close opening with skewers; lace with string. 4. Place fish in shallow roasting pan. Mix butter and orange peel. Brush half of the butter mixture over fish. 5. Bake uncovered 50 to 60 minutes, brushing occasionally with butter mixture, until fish flakes easily with fork. Remove skewers and string. Seafood-Rice Stuffing 1/2 cup uncooked parboiled (converted) white or brown rice 1 1/3 cups orange juice 1/4 cup chopped pecans 1 medium stalk celery, thinly sliced (1/2 cup) 4 medium green onions, chopped (1/4 cup) 1 can (4 to 4 1/4 ounces) tiny shrimp, rinsed and drained Cook rice as directed on package, using orange juice instead of the water called for in the directions. Mix cooked rice and remaining ingredients. *Bake any extra stuffing separately in a small casserole. Cover with lid or aluminum foil and refrigerate until about 20 minutes before fish is done. Bake covered about 30 minutes or until hot. Or heat in microwave until hot. NUTRITION FACTS: 1 Serving:; Calories 380 (Calories from Fat 160); Fat 18g (Saturated 3g); Cholesterol 110mg; Sodium 190mg; Carbohydrate 23g (Dietary Fiber 1g); Protein 33g % DAILY VALUE:; Vitamin A 12%; Vitamin C 18%; Calcium 4%; Iron 16% DIET EXCHANGES:; 1 Starch; 3 1/2 Lean Meat; 2 Vegetable; 1 Fat How to Carve a Whole Fish Using a sharp knife, cut the top side of fish into serving pieces, just down to the bone. Carefully remove pieces from the rib bones. Carefully remove bones and discard. Cut the lower portion into serving pieces. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. TIMETABLE FOR MICROWAVING FISH Panfried Fish Oven-Fried Fish Baked Fish Fillets BAKING FISH WITH SKIN ON IT Flounder with Mushrooms and Wine Broiled Fish Steaks Beer Batter - Fried Fish Sole Amandine Tuna with Pesto Seafood-Stuffed Whitefish Seafood-Rice Stuffing Potato-Crusted Salmon Salmon Patties with Sour Cream-Dill Sauce Tuna-Pasta Casserole Cold Poached Salmon with Herb Mayonnaise Herb Mayonnaise Crispy Baked Catfish Pecan-Crusted Fish Fillets Sea Bass with Vegetable Melange Fish en Papillote Sweet-Sour Fish Bake SHELLFISH BASICS Boiled Shrimp Deep-Fried Shrimp Shrimp Scampi Shrimp Creole Shrimp and Scallops with Wine and Vegetables Shrimp Fondue Mustard Tartar Sauce Chili Cocktail Sauce HARD-SHELL AND SOFT-SHELL BLUE CRABS Steamed Clams Steamed Mussels Crabmeat Roll-Ups Avocado Sauce Boiled Hard-Shell Blue Crab Cakes Boiled Lobsters Lobster Newburg Coquilles Saint Jacques Thai Scallops and Noodles Hearty Seafood Stew Seafood Chilaquiles Casserole Seafood Paella FISH BASICS HOW TO OPEN RAW CLAMS HOW TO REMOVE CRABMEAT HOW TO REMOVE LOBSTER MEAT TIMETABLE FOR MICROWAVING SHELLFISH TIMETABLE FOR REHEATING COOKED CRAB LEGS |
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