Grilled Whitefish with Stuffing

 

3

cups cooked rice

1/2

cup mayonnaise or salad dressing

1/3

cup chopped green onion

3/4

teaspoon salt

1/4

teaspoon pepper

1

can (8 ounces) sliced water chestnuts, drained

1

jar (2 ounces) diced pimientos

1

whole drawn whitefish, 2 1/2 to 3 pounds

1/4

cup butter or margarine, melted

Lemon wedge, if desired

• 1 Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil.
• 2 Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.
• 3 Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.