Stuffed Baked Fish
|Whole fish||2 1⁄2 Pound (Ideally Whitefish, Pike, Red Snapper, Salmon, Lake Trout Or Bass)|
|Cooked brown rice/Regular rice||1 1⁄2 Cup (24 tbs)|
|Cut up dates/Cut up raisins||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lemon juice||2 Tablespoon|
|Lemon||1 , cut into wedges|
Remove head from fish.
Mix rice, dates, onions, lemon peel, salt, cinnamon and turmeric.
Spoon rice mixture into cavity of fish.
Close opening with wooden picks or skewers; lace with string.
Place remaining rice mixture in greased casserole; cover and refrigerate.
Place in oven with fish the last 20 minutes of cooking.
Place fish in greased shallow roasting pan.
Mix margarine and lemon juice; brush fish with margarine mixture.
Cook uncovered in 350Â° oven, brushing occasionally with margarine mixture, until fish flakes easily with fork, about 1 hour.
Remove wooden picks and string.
Serve fish with lemon wedges.
Garnish with lemon roses and parsley if desired.
Note: To make lemon rose, cut thin slice from stem end of lemon.
Starting just above cut end, cut around lemon in a continuous motion to form a spiral of peel.
Carefully curl peel spiral to resemble a rose.