PIKE

7 he pike is also known as the jackfish. A
voracious eater and predator on other fish, it sometimes reaches
a large size. The pike is quite long in proportion to depth and
width. On the market, the pike is sold dressed or filleted, both

fresh and frozen. The flesh when cooked is white, firm and
flaky.

Pike With Orange Rice Stuffing
1 pike, 3 or 4 pounds

Stuffing
Y% cup butter or other fat Y% cup orange juice
1 cup chopped celery with leaves 2 tablespoons lemon juice
3 tablespoons chopped onion 34 cup water

2 tablespoons grated orange rind 1 cup packaged, precooked rice
Y% teaspoon salt

Clean the fish by removing the viscera, scales and fins. The head
and tail may be removed if desired. Wash and dry the fish.
Sprinkle it on the inside with salt. Stuff it loosely with Orange
Rice Stuffing and fasten the opening with small skewers or
toothpicks and lace with string. Place the stuffed fish on a greased
baking pan and brush with melted fat. Measure the stuffed
fish at the thickest part. Bake in a hot oven (450°F.). Allow
10 minutes cooking time for each inch of stuffed thickness.
To make Stuffing: Melt fat in a saucepan. Add celery, onion
and orange rind. Cook until tender, about 5 minutes. Add salt,
orange juice, lemon juice and water. Bring to a rolling boil and
add rice. Stir to moisten. Cover and remove from heat. Let
stand 5 minutes. This makes a moist stuffing but excess moisture
will be absorbed during baking of fish.

Makes 4 to 5 servings.
15