My Recipes


User: nnss

Yield: 10 servings

Categories: main dish, mexican, seafood, fish

amount unit name
fish *
lime juice
1/4 C margarine or butter melted
2 TB lime juice
lime wedges
1/2 LB chorizo sausagelinkschopped
1 C onion chopped, 1 large
2 cloves garlicfinely 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 cooked


* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and
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.
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.