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 |
