Food Network: Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

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Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa
Recipes courtesy Rachael Ray

Ingredients
4 (8-ounce) portions red snapper fillet
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons (1/2 a palmful) cumin
1 1/2 teaspoons (1/2 a palmful) sweet paprika
1 teaspoon (1/3 palmful) coarse salt
1 teaspoon (1/3 palmful) black pepper
1 teaspoon (1/3 palmful) coriander

Tomatoes and Green Olive Salsa:
3 plum tomatoes, seeded and 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 and Sangria

Directions
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.