Lemon rice stuffed whitefish

Yield: 1 Servings

Measure 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

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

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