Paella-Stuffed Snapper 2 Recipe

Free Recipe Paella-Stuffed Snapper 2

Recipe Type: F Recipes

Recipe Preparation: bake

Cooking Ingredients for Paella-Stuffed Snapper 2 Recipe

1 Fish *
2 Cloves Garlic;Finely Chopped
1 Lime Juice
2 Serrano Chiles; **
1/4 c Margarine Or Butter; Melted
2 tb Margarine Or Butter
2 tb Lime Juice
2 c Rice; Cooked
1 Lime Wedges
1/2 c Almonds; Slivered, Toasted
*PAELLA STUFFING* 1/4
c Fresh Cilantro; Snipped
1/2 lb Chorizo Sausage
1/4 c Tomato Sauce
-Links;Chopped 1/4
ts Saffron; Ground
1 c Onion; Chopped, 1 Large
6 oz Frozen Medium Shrimp; Cooked

Paella-Stuffed Snapper 2 Preparation

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 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.

Cooking Temperature:

Recipe Serves: 10

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