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PaellaStuffed Snapper Recipe

PaellaStuffed Snapper recipe and other great fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PaellaStuffed Snapper recipe  PDF


Fish Lime Juice 1/4 c Margarine Or Butter Melted
2 tb Lime Juice
Lime Wedges PAELLA STUFFING 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 Cooke
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. Mi margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mi ture 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 mi ture. Stir in the remaining ingredients and set aside to use in the fish.

PaellaStuffed Snapper recipe and other great fish recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
533 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print PaellaStuffed Snapper recipe  PDF   Great Fish recipes RSS   New

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