Thaw fish fillets, if frozen.
Cut fillets into serving portions.
Cook celery and onions in a skillet in 1/4 cup of butter or margarine until tender but not brown.
Stir in bread cubes, pecans, 1/4 teaspoon salt, orange rind, and orange juice.
Turn mixture into well-greased baking dish, about 8 by 12 inches in size.
Arrange fish fillets in a single layer on the stuffing mixture.
Melt remaining 2 tablespoons of butter or margarine and drizzle over the fish.
Sprinkle with 1 teaspoon of salt.
Bake in a moderate oven, at 350°F., for 25 to 30 minutes, or until fish flakes easily when tested with a fork.
Serve with Cranberry-Orange Sauce.