Tex-mex Fish Seafood
Last updated 6/12/2012 12:47:31 AM. Recipe ID 8276. Report a problem with this recipe.
Title: Paella-stuffed snapper
Categories: Tex-mex, Fish, Main dish, Seafood
Yield: 10 Servings
1/4 c Margarine Or Butter; Melted
2 tb Lime Juice
1/2 lb Chorizo SausageLinks;Chopped
1 c Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tb Margarine Or Butter
2 c Rice; Cooked
1/2 c Almonds; Slivered, Toasted
1/4 c Fresh Cilantro; Snipped
1/4 c Tomato Sauce
1/4 ts Saffron; Ground
6 oz Frozen Medium Shrimp; Cooke
* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and
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 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
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