Red Snapper With Olive Salsa and Green Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Rachael Ray recipe with a Spanish flair. 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. Maybe even some sangria! Ingredients:
4 red snapper fillets (8 oz each) |
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 |
handful cilantro leaf, finely chopped (can substitute 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 |
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.
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