Title: Paella-stuffed snapper
 Categories: Tex-mex, Fish, Main dish, Seafood
      Yield: 10 Servings
 
           Fish *
           Lime Juice
    1/4 c  Margarine Or Butter; Melted
      2 tb Lime Juice
           Lime Wedges

MMMMM----------------------PAELLA STUFFING---------------------------
    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
  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 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.