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Red Snapper With Olive Salsa and Green Beans

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve.
  2. 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.
  3. 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.
  4. To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.

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