---------- Recipe via Meal-Master (tm) v8.02
  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.