Grilled Spanish Style Snapper With Tomato And Green Olive Salsa Recipes

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

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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

Ingredients

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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