Red Snapper With Olive Salsa And Green Beans

• Red Snapper
• 4 (8 ounce) red snapper fillets
• extra virgin olive oil, for drizzling
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon coarse salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground coriander
• Salsa
• 3 plum tomatoes, seeded and chopped
• cilantro leaves, finely chopped or flat leaf parsley
• 1/2 small red onion, chopped
• 12 large green olives, coarsely chopped (pitted or cracked away from the pits)
• 1 lime, juice of
• 1 teaspoon crushed red pepper flakes
• Green Beans
• 1 1/2 lbs fresh green beans, trimmed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• salt, to taste
• sliced almonds, toasted, for garnish

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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Taken from www.food.com/recipe/red-snapper-with-olive-salsa-and-green-beans-483089 (may not work)