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.  Mix margarine and 2 Tbls
  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.