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 180ºC . 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 1.5 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 25 cm 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.