Red Snapper With Olive Salsa And Green Beans - cooking recipe

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

Preparation

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.