Recipe - Paella-Stuffed Snapper

Fish *
Lime Juice
One fourth cup Margarine Or Butter; Melted
2 tablespoon Lime Juice
Lime Wedges

PAELLA STUFFING
One half pound Chorizo SausageLinks;Chopped
1 cup Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tablespoon Margarine Or Butter
2 cup Rice; Cooked
One half cup Almonds; Slivered, Toasted
One fourth cup Fresh Cilantro; Snipped
One fourth cup Tomato Sauce
One fourth teaspoon Saffron; Ground
6 ounce Frozen Medium Shrimp; Cooked

* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress
the fish.
** The Serrano Chiles should be seeded and chopped.

Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees
F. Rub the cavity of the fish with lime juice and fill with the Paella
Stuffing. Close opening with skewers and lace with string. Place in a
large broiler pan (without the rack) or in a shallow roasting pan. Mix
margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing
with the margarine mixture occasionally, until fish flakes easily with a
fork, about 1 One half hours. Serve with Lime Wedges.

PAELLA STUFFING:

Cook sausage, onion, garlic and chiles in the margarine in a 10inch
skillet over medium heat, stirring frequently, until the sausage is done,
about 10 minutes then drain mixture. Stir in the remaining ingredients
and set aside to use in the fish.
Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip