Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

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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.