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 meal.
Stuffed
Rockfish
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.
