Corn, raisins and walnuts that have been
soaked in white wine and rum impart a sweetness to this Pacific
fish. The whole fish is steamed on the grill for a tender, flavorful
12 ounces dry stuffing mix
1 cup loose-pack frozen corn kernels
1/2 cup golden raisins
1/2 cup chopped walnuts
1/2 cup white wine
2 tablespoons rum
2 pounds whole rockfish*, cleaned and gutted
2 onion, peeled and sliced
2 orange, sliced
- Combine stuffing mix, corn, raisins, walnuts,
wine and rum in a bowl; mix well. Let stand for 1 hour.
- Rinse fish and pat dry; place on a large
sheet of aluminum foil. Spoon stuffing into cavity of fish. Layer
half the onion and orange over stuffing; close fish and secure
with skewers. Arrange remaining onion and orange over fish. Seal
aluminum foil and make a slit to vent.
- Heat grill. Cook fish over hot coals for
45 minutes or until fish flakes easily with a fork. Serve hot.
Makes 8 servings.
* Rockfish, also called Pacific snapper,
is sold whole in large grocery stores and seafood markets. If
rockfish is not available, substitute trout or other firm-fleshed
white fish that is sold whole.