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Grilled Spanish-Style Snapper, Tomato And Green Olive Salsa

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Portions red snapper fillet - (8 oz ea)

  2. Extra-virgin olive oil - for drizzling

  3. 1 1/2 teaspoons 7 1/2ml Cumin

  4. 1 1/2 teaspoons 7 1/2ml Sweet paprika

  5. 1 teaspoon 5ml Coarse salt

  6. 1 teaspoon 5ml Freshly-ground black pepper

  7. 1 teaspoon 5ml Coriander

  8. Tomatoes and Green Olive Salsa

  9. 3 Plum tomatoes - seeded, chopped

  10. A handful cilantro leaves - finely chopped

  11. (flat-leaf parsley may be substituted)

  12. 1/2 Red onion - chopped (small)

  13. 12 Green olives - cracked away from (large)

  14. Pits and coarsely chopped

  15. 1 Lime - juiced

  16. 1 teaspoon 5ml Crushed red pepper flakes

  17. Serving Suggestion

  18. Green Beans With Toasted Almonds - (see recipe)

  19. Sunset Sangria - (see recipe)

Instructions Jump to Ingredients ↑

  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.

  4. This recipe yields 4 servings.

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