Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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.


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