Paella Stuffed Snapper

Ingredients:

1 or 2 fresh fish (6 pounds total) red snapper, cod or lake trout,
cleaned and dressed
lime juice
1/4 cup butter, melted
2 tablespoons lime juice
lime wedges

Paella Stuffing:

1/2 pound chorizo sausage links, chopped
1 cup onion, chopped
2 cloves garlic, finely chopped
2 serrano chiles, seeded and chopped
2 tablespoons 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 threads
6 ounces frozen medium shrimp, cooked

Preparation:

Prepare the Paella Stuffing:

Cook sausage, onion, garlic and chiles in the butter 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.

Prepare the Fish:

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
butter and 2 tablespoons of lime juice. Bake the fish, uncovered,
brushing with the butter mixture occasionally, until fish flakes
easily with a fork, about 45 minutes. Serve with lime wedges.