Paella Stuffed Red Snapper

• 8 pounds red snapper fillets cleaned, chopped, dressed
• 2 Tbls butter
• 1 each limes
• 2 cups rice, cooked
• 1/4 cup butter melted
• 1/2 cup almonds toasted, slivered
• 2 tablespoons lime juice
• 1 each limes for garnish, cut into wedges
• 1/2 cup cilantro fresh, snipped
• 1/4 cup tomato sauce
• 1/2 pound chorizo sausage links, skinned, chopped
• 1/2 teaspoon saffron threads
• 6 ounces shrimp frozen, medium, cooked
• 1 cup onions
• 2 cloves garlic chopped fine
• 2 each serrano chiles seeded

1. Prepare the Paella stuffing first.
2. 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).
3. Drain.
4. Stir in the remaining ingredients.
5. Set aside - keep warm.
6. Prepare the fish.
7. Preheat the oven to 350F (180C).
8. Rub the cavity of the fish with the lime.
9. Fill with the Paella stuffing.
10. Skewer the cavity closed.
11. Lace with string.
12. Place in a large broiler pan without the rack.
13. Mix the butter and lime juice.
14. Bake the fish, uncovered, basting occasionally with the lime juice and butter mixture, until the fish flakes easily with a fork (about 1 1/2 hours).
15. Serve garnished with lime wedges.

red snapper, butter, limes, rice, butter, almonds, lime juice, cilantro, tomato sauce, sausage links, saffron threads, shrimp, onions, garlic, serrano chiles

Taken from recipeland.com/recipe/v/paella-stuffed-red-snapper-47670 (may not work)