Red Snapper With Olive Salsa and Green Beans

Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
  2. 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.
  3. 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.
  4. To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
Most Helpful

5 5

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!