How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa?

You need 14 ingredients. The key ingredients include: 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, and more.

Is Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa suitable as snacks & appetizers?

Yes, Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Spanish-Style Snapper with Tomato and Green

Name: Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa recipe the whole family will love. Made with red snapper, Extra-virgin…

This Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa relies on simple, everyday ingredients such as (1/2 a palmful) cumin, (1/3 palmful) coarse salt, (1/3 palmful) black pepper and (1/3 palmful) coriander. It comes together quickly and makes 4 servings, at about 37 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Grilled Spanish-Style Snapper with Tomato and Green Olive Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

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