Recipe for Grilled Spanish-Style Snapper, Tomato and Green Olive Salsa

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Yield:

Ingredients:

Amount	Ingredient
4 x	portions red snapper fillet - (8 oz ea)
	Extra-virgin olive oil for drizzling
1/2 tsp	cumin
1/2 tsp	sweet paprika
1 tsp	coarse salt
1 tsp	freshly-ground black pepper
1 tsp	coriander
	----------------- TOMATOES AND GREEN OLIVE SALSA ----------------
3 x	plum tomatoes seeded, chopped
	A handful cilantro leaves finely chopped
	(flat-leaf parsley may be substituted)
1/2 sm	red onion chopped
12 lrg	green olives cracked away from
	pits and coarsely chopped
1 x	lime juiced
1 tsp	crushed red pepper flakes
	----------------- SERVING SUGGESTION ----------------
	Green Beans With Toasted Almonds (see recipe)

Instructions:

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.

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