Paella stuffed Snapper
Ingredients
- 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 pound 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 cups 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 ounces frozen medium shrimp, cooked
Instructions
(Servings: 10). 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.
