Follow these steps for perfect results
Red Snapper Fillet
Extra-virgin Olive Oil
for drizzling
Cumin
Sweet Paprika
Coarse Salt
Black Pepper
Coriander
Plum Tomatoes
seeded and chopped
Cilantro Leaves
finely chopped
Red Onion
chopped
Green Olives
cracked away from pits and coarsely chopped
Lime
juiced
Crushed Red Pepper Flakes
Preheat a grill pan or indoor electric grill to medium-high heat.
Drizzle the red snapper fillets with extra-virgin olive oil.
In a small bowl, combine the cumin, sweet paprika, salt, black pepper, and coriander.
Rub the spice mixture evenly over the red snapper fillets.
Place the red snapper fillets skin-side down on the preheated grill.
Cook for 5 minutes.
Flip the red snapper fillets and cook for an additional 5-6 minutes, or until cooked through.
While the fish is cooking, combine the chopped plum tomatoes, cilantro, red onion, green olives, lime juice, and crushed red pepper flakes in a separate bowl.
Allow the salsa to marinate until ready to serve.
Plate the grilled spiced snapper fillets.
Top each fillet with a generous serving of the tomato and green olive salsa.
Serve immediately with Green Beans with Toasted Almonds and Sangria.
Expert advice for the best results
Ensure the grill is hot before placing the fish on it to get nice grill marks.
Don't overcook the fish; it should be flaky and moist.
Adjust the amount of crushed red pepper flakes to your liking.
Everything you need to know before you start
10 minutes
The salsa can be made a few hours in advance.
Plate the fish with a generous serving of salsa and a side of green beans with toasted almonds. Garnish with a lime wedge and fresh cilantro.
Serve with Green Beans with Toasted Almonds.
Serve with a side of rice.
Serve with a fresh salad.
Pairs well with the Spanish flavors.
A lighter option that complements the fish.
Discover the story behind this recipe
Spanish cuisine emphasizes fresh ingredients and bold flavors.
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