Grilled Spanish-Style Snapper, Tomato And Green Olive Salsa

Recipe Ingredients

4		Portions red snapper fillet - (8 oz ea)
		Extra-virgin olive oil - for drizzling
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Sweet paprika
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Coriander
		Tomatoes and Green Olive Salsa
3		Plum tomatoes - seeded, chopped
		A handful cilantro leaves - finely chopped
		= (flat-leaf parsley may be substituted)
1/2		Red onion - chopped (small)
12		Green olives - cracked away from (large)
		Pits and coarsely chopped
1		Lime - juiced
1 teaspoon	5ml	Crushed red pepper flakes
		Serving Suggestion
		Green Beans With Toasted Almonds - (see recipe)
		Sunset Sangria - (see recipe)

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B11) - from the TV FOOD NETWORK

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