2-2 1/2 lb. whole fish (whitefish, pike, red snapper, salmon, lake trout or bass)
1 1/2 c. cooked brown or regular rice
1/2 c. cut up dates or raisins
1/4 c. sliced green onions (with tops)
1 tsp. finely shredded lemon peel
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground turmeric
1/4 c. butter, melted
2 tbsp. lemon juice
1 lemon, cut into wedges

Remove head from fish. Mix rice, dates, onions, lemon peel, salt, cinnamon and turmeric. Spoon rice mixture into cavity of fish. Close opening with wooden picks or skewers; lace with string. Place remaining rice mixture in greased casserole; cover and refrigerate.

Place in oven with the fish the last 20 minutes of cooking. Place fish in greased shallow roasting pan. Mix butter and lemon juice; brush fish with butter mixture. Bake uncovered in 350 degree oven, brushing occasionally with butter mixture, until fish flakes easily with fork, about 1 hour. Remove wooden picks and string. Serve fish with lemon wedges. 8 servings - 260 calories each.