Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

The salsa really gives this dish a kick! Try pairing with Green Beans with Toasted Almonds and sangria.


  • 4 red snapper fillets (8 ounces)
  • Extra virgin olive oil (EVOO) for drizzling
  • 1 1/2 teaspoons cumin (1/2 a palmful)
  • 1 1/2 teaspoons sweet paprika (1/2 a palmful)
  • 1 teaspoon coarse salt (1/3 palmful)
  • 1 teaspoon black pepper (1/3 palmful)
  • 1 teaspoon coriander (1/3 palmful)

Tomatoes and Green Olive Salsa:

  • 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


Pre-heat grill pan or indoor electric grill to medium-high heat. Drizzle snapper with EVOO.

Combine spices in a small bowl. Rub fish with spice mixture. Cook fish five minutes, skin-side down first. Turn fish and cook 5-6 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.

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Rachael Ray