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Paella-stuffed Snapper

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CATEGORY CUISINE TAG YIELD
Seafood Tex-Mex Fish, Main dish, Seafood, Tex-mex 10 Servings

INGREDIENTS

Fish *
Lime Juice
1/4 c Margarine Or Butter, Melted
2 T 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 T 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 t Saffron, Ground
6 oz Frozen Medium Shrimp, Cooked

INSTRUCTIONS

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. Mostly from Better  Homes & Garden's "Mexican Cookbook". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 95
Total Fat: 11g
Cholesterol: 26mg
Sodium: 216.3mg
Potassium: 164.4mg
Carbohydrates: 13.4g
Fiber: 1.3g
Sugar: 1.5g
Protein: 7g


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