Lemon rice stuffed whitefish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh dressed whitefish (3-4 | |
| Lb) | ||
| 1½ | teaspoon | Salt |
| ¼ | cup | Butter |
| ¾ | cup | Chopped celery |
| ½ | cup | Chopped onion |
| 1⅓ | cup | Water |
| 2 | tablespoons | Grated lemon rind |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| 1 | dash | Thyme |
| 1½ | cup | Instant rice |
| ⅓ | cup | Sour cream |
| ¼ | cup | Diced peeled lemon |
| 2 | tablespoons | Melted butter |
Directions
STUFFING:
Sprinkle fish inside out with salt. To prepare stuffing: In skillet melt butter; add celery & onion, saute until tender. Add water, lemon rind, salt, paprika & thyme; bring to boil. Add rice & stir to moisten. Cover & remove from heat. Let stand 5-10 minutes, until liquid is absorbed. Add sour cream & lemon; mix lightly. Stuff cavity of fish loosely with dressing; tie securely with string. Place in buttered shallow baking dish & brush with melted butter. Place extra stuffing in baking dish. Bake in 350 for 40-60 minutes. Baste occasionally with butter. Serve extra dressing with fish.
File