Categories: Fish/sea, Spanish, Chorizo, Sausages 
      Yield: 10 servings 
  
      1    Fish *                              2    Cloves Garlic;Finely Chopped 
      1    Lime Juice                          2    Serrano Chiles; ** 
    1/4 c  Margarine Or Butter; Melted         2 tb Margarine Or Butter 
      2 tb Lime Juice                          2 c  Rice; Cooked 
      1    Lime Wedges                       1/2 c  Almonds; Slivered, Toasted 
           *PAELLA STUFFING*                 1/4 c  Fresh Cilantro; Snipped 
    1/2 lb Chorizo Sausage                   1/4 c  Tomato Sauce 
           -Links;Chopped                    1/4 ts Saffron; Ground 
      1 c  Onion; Chopped, 1 Large             6 oz Frozen Medium Shrimp; Cooked 
  
  Servings: 10 
   
  *     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.