Prep 15 mins
Cook 15 mins
A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.
- 4 (8 ounce) red snapper fillets
- extra virgin olive oil, for drizzling
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons sweet paprika
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground coriander
- 3 plum tomatoes, seeded and chopped
- cilantro leaves, finely chopped or flat leaf parsley
- 1⁄2 small red onion, chopped
- 12 large green olives, coarsely chopped (pitted or cracked away from the pits)
- 1 lime, juice of
- 1 teaspoon crushed red pepper flakes
- 1 1⁄2 lbs fresh green beans, trimmed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- salt, to taste
- sliced almonds, toasted, for garnish
- Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
- Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer.
- Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds.
- To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
Fabulous! Loved the seasoning on the fish, and loved the olive salsa. My green beans were a bit tough cooked as posted, but the ones I left in the skillet with the heat turned off were perfect! The beans soaked up the butter flavor, and were just the right crispness. Thanks for a delicious lunch today!