Paella-stuffed snapper
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fish * | |
| 1 | Lime Juice | |
| ¼ | cup | Margarine Or Butter; Melted |
| 2 | tablespoons | Lime Juice |
| 1 | Lime Wedges | |
| *PAELLA STUFFING* | ||
| ½ | pounds | Chorizo Sausage Links;Chopped |
| 1 | cup | Onion; Chopped, 1 Large |
| 2 | Cloves Garlic;Finely Chopped | |
| 2 | Serrano Chiles; ** | |
| 2 | tablespoons | Margarine Or Butter |
| 2 | cups | Rice; Cooked |
| ½ | cup | Almonds; Slivered, Toasted |
| ¼ | cup | Fresh Cilantro; Snipped |
| ¼ | cup | Tomato Sauce |
| ¼ | teaspoon | Saffron; Ground |
| 6 | ounces | Frozen Medium Shrimp; Cooked |
Directions
Servings: 10
* 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 1½ 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.