Grilled Whitefish with Stuffing

What could be more fun than a little fin fish on the grill, especially when it’s filled with simple yet mouthwatering ingredients.

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Prep Time 15 min
Total Time 1 hr 5 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

When selecting fresh fish, there should be no odor, the flesh should be firm and elastic, the scales should be bright with a sheen, the gills should be reddish pink and the eyes bright, clear and bulging.

Trout or another moderate-flavor fish would work well in place of the whitefish. Don’t hesitate to ask for suggestions at your local market.

Got questions? Our experts have the answers. Ask Betty now.