Go Back
–+ servings

Grilled Red Snapper with Warm Fiesta Olive Topping

Print Recipe
Perfectly seasoned, grilled red snapper fillets get topped with a warm fiesta olive topping. Think garlic, burst cherry tomatoes, sweet corn and briny olives! Easy and delicious!
Course Main Course
Cuisine American
Keyword fish, grilling, seafood, summer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 236
Author Laurie McNamara

Equipment

Ingredients

FOR THE OLIVE TOPPING:

  • 1 teaspoon olive oil
  • 2 cloves fresh garlic finely chopped
  • ½ cup diced red onion
  • 1½ cups cherry tomato halves
  • 1 (15 ounce) can black beans rinsed and drained
  • 3/4 cup sweet yellow corn thawed if frozen
  • 1 (5 ounce) jar Olives fiesta olive if possible, drained and sliced in half
  • ½ teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro plus more for serving
  • kosher salt to taste

FOR THE SNAPPER:

  • 24 ounces red snapper fillets
  • kosher salt to taste
  • extra light olive oil
  • 3 dashes cumin
  • 3 dashes chili powder
  • 3 dashes smoked paprika

Instructions

  • Heat a tablespoon of olive oil in a large, non-stick skillet over medium-low heat.
  • Add garlic and sauté for 1 to 2 minutes or until fragrant. Add in onions and cook until soft and translucent, about 5 minutes.
  • Increase the heat to medium and add in the tomatoes. Stir and cook until the tomatoes burst and the skin softens.
  • Add in the black beans, corn and olives. Season with ½ teaspoon of cumin and the cilantro. Taste and season with salt if desired.
  • Keep topping warm on low heat.
  • Meanwhile, oil the grates of your grill and preheat it to medium high heat.
  • Brush both sides of the snapper with the extra light olive oil and season (both sides) by sprinkling with pinches of kosher salt, cumin, chili powder and smoked paprika. Use your fingers to pat the spices onto the fish.
  • Once the grill is hot, place the fish onto the grate and grill for 4 to 5 minutes before flipping and grilling until the fish is fully cooked and flakes easily.
  • Serve the grilled snapper with a spoonful or two of the olive topping over top. Squeeze fresh lime juice and sprinkle with extra cilantro over top.

Nutrition

Calories: 236kcal | Carbohydrates: 12g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 63mg | Sodium: 135mg | Potassium: 980mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 2mg