Orange Rice Stuffed Perch
|Pan dressed perch||4 (Fresh)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Uncooked brown rice||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Melted butter||2 Teaspoon|
|Orange juice||2 Teaspoon|
In a small frypan, saute- celery in butter until tender.
Stir in rice, water, orange peel, 1/2 cup orange juice, lemon juice, and salt.
Bring to a boil; cover and reduce heat.
Simmer until rice is tender, 15 to 20 minutes; stir in parsley.
Sprinkle fish cavities with salt; stuff each fish with about 1/2 cup rice mixture.
Skewer closed and place fish in a greased, shallow baking pan.
Combine the melted butter and 2 tablespoons orange juice; brush over fish.
Bake, uncovered, in a 350° oven about 30 minutes or until fish flakes easily with fork.
Baste with butter and orange juice mixture while baking.
Serving size: Complete recipe
Calories 2192 Calories from Fat 316
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 14.2 g70.8%
Trans Fat 0 g
Cholesterol 1663.1 mg554.4%
Sodium 2143.2 mg89.3%
Total Carbohydrates 88 g29.3%
Dietary Fiber 4.8 g19.3%
Sugars 12.5 g
Protein 358 g715.3%
Vitamin A 40.2% Vitamin C 186.4%
Calcium 152.6% Iron 103.3%
*Based on a 2000 Calorie diet