Best Red Snapper With Olive Salsa And Green Beans Recipes

GRILLED SPANISH-STYLE SNAPPER WITH TOMATO AND GREEN OLIVE SALSA

Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (8-ounce) portions red snapper fillet
Extra-virgin olive oil, for drizzling
1 1/2 teaspoons (1/2 a palmful) cumin
1 1/2 teaspoons (1/2 a palmful) sweet paprika
1 teaspoon (1/3 palmful) coarse salt
1 teaspoon (1/3 palmful) black pepper
1 teaspoon (1/3 palmful) coriander
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
Serving suggestion: Green Beans with Toasted Almonds and Sangria.

Steps:

Preheat grill pan or indoor electric grill to medium high heat. Drizzle snapper with extra-virgin olive oil. Combine spices in a small bowl. Rub fish with spice mixture. Cook fish 5 minutes skin side down first. Turn fish and cook 5 to 6 minutes longer.
Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
To serve, plate spiced snapper with a generous serving of salsa. Sangria makes a wonderful beverage for this meal.

ROASTED RED SNAPPER WITH OLIVES

Roasted Red Snapper with Olives image

Categories Olive Roast Low Cal Snapper White Wine Winter Thyme Gourmet

Yield Serves 12

Number Of Ingredients 9

Ingredients

For sauce
1/3 cup dry white wine
3 garlic cloves, sliced thin
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups mixed green and black brine-cured olives (preferably unpitted)
six 6- to 7-ounce red snapper fillets with skin
6 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 425°F.
Make sauce:
In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.
Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

RED SNAPPER WITH OLIVE SALSA AND GREEN BEANS

Red Snapper With Olive Salsa and Green Beans image

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.

Provided by LifeIsGood

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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
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
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

Steps:

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.

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