Serves: 6

1. Make Seafood-Rice Stuffing.

2. Heat oven to 350 °.

3. Loosely stuff fish with stuffing. Close opening with skewers lace with string.

4. Place fish in shallow roasting pan. Mix butter and orange peel. Brush half of the butter mixture over fish.

5. Bake uncovered 50 to 60 minutes, brushing occasionally with butter mixture, until fish flakes easily with fork. Remove skewers and string.

Seafood-Rice Stuffing
1/2 cup uncooked parboiled (converted) white or brown rice
1 1/3 cups orange juice
1/4 cup chopped pecans
1 medium stalk celery, thinly sliced (1/2 cup)
4 medium green onions, chopped (1/4 cup)
1 can (4 to 4 1/4 ounces) tiny shrimp, rinsed and drained
Cook rice as directed on package, using orange juice instead of the water called for in the directions. Mix cooked rice and remaining ingredients.

*Bake any extra stuffing separately in a small casserole. Cover with lid or aluminum foil and refrigerate until about 20 minutes before fish is done. Bake covered about 30 minutes or until hot. Or heat in microwave until hot.

NUTRITION FACTS: 1 Serving: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 3g) Cholesterol 110mg Sodium 190mg Carbohydrate 23g (Dietary Fiber 1g) Protein 33g % DAILY VALUE: Vitamin A 12% Vitamin C 18% Calcium 4% Iron 16% DIET EXCHANGES: 1 Starch 3 1/2 Lean Meat 2 Vegetable 1 Fat

How to Carve a Whole Fish
Using a sharp knife, cut the top side of fish into serving pieces, just down to the bone. Carefully remove pieces from the rib bones.
Carefully remove bones and discard. Cut the lower portion into serving pieces.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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