Paella Stuffed Red Snapper
Yield
10 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
red snapper fillets
cleaned, chopped, dressed |
|
| 2 | Tbls |
butter
|
*
|
| 1 | each |
limes
|
|
| 2 | cups |
rice, cooked
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
almonds
toasted, slivered |
*
|
| 2 | tablespoons |
lime juice
|
|
| 1 | each |
limes
for garnish, cut into wedges |
|
| ½ | cup |
cilantro
fresh, snipped |
|
| Paella stuffing | |||
| ¼ | cup |
tomato sauce
|
|
| ½ | pound |
chorizo sausage
links, skinned, chopped |
|
| ½ | teaspoon |
saffron threads
|
*
|
| 6 | ounces |
shrimp
frozen, medium, cooked |
|
| 1 | cup |
onions
|
|
| 2 | cloves |
garlic
chopped fine |
|
| 2 | each |
serrano chiles
seeded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
red snapper fillets
cleaned, chopped, dressed |
|
| 2 | Tbls |
butter
|
*
|
| 1 | each |
limes
|
|
| 473 | ml |
rice, cooked
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
almonds
toasted, slivered |
*
|
| 3E+1 | ml |
lime juice
|
|
| 1 | each |
limes
for garnish, cut into wedges |
|
| 118 | ml |
cilantro
fresh, snipped |
|
| Paella stuffing | |||
| 59 | ml |
tomato sauce
|
|
| 226.8 | g |
chorizo sausage
links, skinned, chopped |
|
| 2.5 | ml |
saffron threads
|
*
|
| 173.4 | ml/g |
shrimp
frozen, medium, cooked |
|
| 237 | ml |
onions
|
|
| 2 | cloves |
garlic
chopped fine |
|
| 2 | each |
serrano chiles
seeded |
*
|
Directions
Prepare the Paella stuffing first.
Cook the sausage, onion, garlic and chile peppers in the butter in a (10 inch) skillet over medium heat, stirring frequently, until the sausage is done (about 10 minutes).
Drain.
Stir in the remaining ingredients.
Set aside - keep warm.
Prepare the fish.
Preheat the oven to 350℉ (180℃).
Rub the cavity of the fish with the lime.
Fill with the Paella stuffing.
Skewer the cavity closed.
Lace with string.
Place in a large broiler pan without the rack.
Mix the butter and lime juice.
Bake the fish, uncovered, basting occasionally with the lime juice and butter mixture, until the fish flakes easily with a fork (about 1½ hours).
Serve garnished with lime wedges.
