Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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.


  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.
  2. Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
  3. To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.
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