Red Snapper With Olive Salsa and Green Beans

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Red Snapper

• 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

• Salsa

• 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

• Green Beans

• 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

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.