Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Fish *
Lime Juice
1/4 c Margarine Or Butter; Melted
2 tb Lime Juice
Lime Wedges

----------------------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.

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