Grilled Snapper with Manzanilla Salsa

At a Glance:

Prep Time:

25

Cook Time:

10

Makes:

6

Ingredients:

2/3 cup coarsely chopped Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
1 (2.25 oz.) can Lindsay® Sliced Olives with Red Jalapeno or Sliced Ripe Olives, drained
1/3 cup dried cranberries
1/3 cup minced shallots
1/3 cup chopped cilantro
4 tablespoons olive oil, divided
4 tablespoons lemon juice, divided
1-1/2 tablespoons chopped fresh mint leaves
2 teaspoons grated orange peel
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon grated lemon peel
6 (6 to 7 ounce) red snapper, striped bass or halibut fish fillets with skin
Salt (optional)
Cilantro sprigs (optional)

Directions:

In a medium bowl, combine both olives, cranberries, shallots, cilantro, 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, mint, orange peel, cumin and cinnamon; mix well. Let stand at room temperature at least 30 minutes for flavors to blend.

Heat grill to medium-high heat or preheat broiler. In a small bowl, combine remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, coriander and lemon peel; mix well. Brush mixture evenly over fish; season with salt, if desired. Place fish, skin side down on an oiled grill or rack of broiler pan. Grill on a covered grill or broil 4 to 5 inches from heat source without turning until fish is opaque in center, about 8 minutes. Transfer to serving plates; top with olive mixture and garnish with cilantro springs, if desired.