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LOCATION: Recipes >> Fish >> Stuffed Snapper 02

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(Servings: 10)

6 to 8 pound red snapper, cod or lake trout, cleaned and dressed
juice from 1 lime
1/4 cup margarine or butter, melted
2 Tblsp lime juice
lime wedges

1/2 lb chorizo sausage links, chopped
1 cup onion, chopped, (1 large onion)
2 cloves garlic, finely chopped
2 serrano chiles, seeded and chopped
2 tblsp margarine or butter
2 cup rice, cooked
1/2 cup almonds, slivered, toasted
1/4 cup fresh cilantro, snipped
1/4 cup tomato sauce
1/4 tsp saffron, ground
6 oz frozen medium shrimp, cooked

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 1/2
hours. Serve with Lime Wedges.

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.


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