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Receta Grilled Spanish Style Snapper, Tomato And Green Olive Salsa
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Ingredientes
- 4 x portions red snapper fillet - (8 ounce ea) Extra-virgin extra virgin olive oil for drizzling
- 1 1/2 tsp cumin
- 1 1/2 tsp sweet paprika
- 1 tsp coarse salt
- 1 tsp freshly-grnd black pepper
- 1 tsp coriander
- 3 x plum tomatoes seeded, minced A handful cilantro leaves finely minced (flat-leaf parsley may be substituted)
- 1/2 sm red onion minced
- 12 lrg green olives cracked away from pits and coarsely minced
- 1 x lime juiced
- 1 tsp crushed red pepper flakes Green Beans With Toasted Almonds (see recipe) Sunset Sangria (see recipe)
Direcciones
- Preheat grill pan or possibly indoor electric grill to medium-high heat. Drizzle snapper with extra-virgin extra virgin olive oil. Combine spices in a small bowl. Rub fish with spice mix. Cook fish 5 min skin-side down first. Turn fish and cook 5 to 6 min longer.
- Combine salsa ingredients in a small bowl and allow it to marinate till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 87 | 80% |
| Total Fat 9.66g | 12% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1520mg | 63% |
| Potassium 197mg | 6% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.53g | 2% |
| Protein 1.48g | 2% |
