Paella-Stuffed Snapper

Recipe Ingredients

		Fish*
		Lime juice
1/4 cup	49g / 1.7oz	Margarine or butter - melted
2 tablespoons	30ml	Lime juice
		Lime wedges
		Paella Stuffing
1/2 lb	227g / 8oz	Chorizo sausage links - chopped
1 cup	62g / 2.2oz	Onion, chopped - 1 large
2		Garlic - finely chopped
2		Serrano chiles**
2 tablespoons	30ml	Margarine or butter
2 cups	320g / 11oz	Rice - cooked
1/2 cup	46g / 1.6oz	Almonds, slivered - toasted
1/4 cup	4g / 0.1oz	Fresh cilantro - snipped
1/4 cup	59ml	Tomato sauce
1/4 teaspoon	1.3ml	Saffron - ground
6 oz	170g	Frozen medium shrimp - cooked

Recipe Instructions

* 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 350F. 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 1/2 hours. Serve with Lime Wedges.

PAELLA STUFFING:

Cook sausage, onion, garlic and chiles in the margarine in a 10-inch 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.

Source:
Bill Hatcher

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