| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Tex-Mex |
Tex-mex, Fish, Main dish, Seafood |
10 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
PAELLA STUFFING
* 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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