💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › paella… captured on 2022-06-12 at 00:51:09.
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---------- Recipe via Meal-Master (tm) v8.02
Title: PAELLA-STUFFED SNAPPER
Categories: Tex-mex, Fish, Main dish, Seafood
Yield: 10 servings
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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