• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Paella-Stuffed Snapper

  • Recipe Submitted by on

Category: Seafood, United States, Main Dish, Fish

 Ingredients List

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


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; Cooked

* 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.


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