Grilled Spanish-Style Snapper, Tomato And Green Olive Salsa

By á-170456

Ingredients

• TOMATOES AND GREEN OLIVE SALSA:
• 4 portions red snapper fillet - (8 oz ea)
• Extra-virgin olive oil for drizzling
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon coarse salt
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon coriander
• 3 plum tomatoes seeded, chopped
• A handful cilantro leaves finely chopped (flat-leaf parsley may be substituted)
• 1/2 small red onion chopped
• 12 large green olives cracked away from
• pits and coarsely chopped
• 1 lime juiced
• 1 teaspoon crushed red pepper flakes
• SERVING SUGGESTION:
• Green Beans With Toasted Almonds (see recipe)
• Sunset Sangria (see recipe)

Details

Servings 4

Preparation

Step 1

Preheat grill pan or indoor electric grill to medium-high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin-side down first. Turn fish and cook 5 to 6 minutes longer.

Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.

To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

This recipe yields 4 servings.