Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        fish *
                        lime juice
     1/4  cup           margarine or butter -- melted
   2      tablespoons   lime juice
                        lime wedges
                        -----paella stuffing-----
     1/2  pound         chorizo sausage links -- chopped
   1      cup           onion; chopped -- 1 large
   2      cloves        garlic -- finely chopped
   2                    serrano chiles -- **
   2      tablespoons   margarine or butter
   2      cups          rice -- cooked
     1/2  cup           almonds; slivered -- toasted
     1/4  cup           fresh cilantro -- snipped
     1/4  cup           tomato sauce
     1/4  teaspoon      saffron -- ground
   6      ounces        frozen medium shrimp -- cooked

Preparation:

* 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 350F 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 tbs 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.