Grilled Spanish Style Snapper With Tomato And Green Olive Salsa Recipes

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GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA



Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

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
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.

Steps:

  • 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.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA



Roasted Red Snapper with Cherry Tomato Salsa image

Categories     Fish     Herb     Tomato     Roast     Quick & Easy     Snapper     Summer     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1 cup small cherry tomatoes, halved
1/3 cup chopped red onion
1 teaspoon minced jalapeño chili with seeds
1 teaspoon honey
4 3- to 4-ounce red snapper fillets

Steps:

  • Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
  • Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

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