Ingredients

• 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

Description

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