Grilled Red Snapper with Warm Fiesta Olive Topping

20 mins Serves 4 This red snapper is grilled to perfection and then topped with a warm olive topping made with STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives. #STARFineFoods Ingredients: For the Olive Topping: 1 teaspoon STAR Extra Virgin Olive Oil 2 cloves fresh garlic, finely chopped ½ cup diced red onion 1-1/2 cups cherry tomato halves 1 (15 ounce) can black beans, rinsed and drained 3/4 cup sweet yellow corn, thawed if frozen 1 (5.75 ounce) jar STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives, drained and sliced in half ½ teaspoon ground cumin 1 to 2 tablespoons minced fresh cilantro, plus more for serving Kosher salt, to taste
For the Red Snapper: 4 large red snapper fillets Pinch of kosher salt STAR Extra Light Olive Oil Pinch of cumin Pinch of chili powder Pinch of 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.

Grilled Red Snapper with Warm Fiesta Olive Topping

This red snapper is grilled to perfection and then topped with a warm olive topping made with STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives. #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

Flavor Destinations Olives

Let your tastebuds travel with our Flavor Destinations line of olives. Each olive recipe is inspired by a different country or region around the globe and brings out different flavors and combinations.

Learn More Buy Now

Ingredients

  • For the Olive Topping:
  • 1 teaspoon STAR Extra Virgin Olive Oil
  • 2 cloves fresh garlic, finely chopped
  • ½ cup diced red onion
  • 1-1/2 cups cherry tomato halves
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3/4 cup sweet yellow corn, thawed if frozen
  • 1 (5.75 ounce) jar STAR Flavor Destinations: Southwestern (Fiesta Blend) Marinated Olives, drained and sliced in half
  • ½ teaspoon ground cumin
  • 1 to 2 tablespoons minced fresh cilantro, plus more for serving
  • Kosher salt, to taste

  • For the Red Snapper:
  • 4 large red snapper fillets
  • Pinch of kosher salt
  • STAR Extra Light Olive Oil
  • Pinch of cumin
  • Pinch of chili powder
  • Pinch of smoked paprika

Instructions

1

Heat a tablespoon of olive oil in a large, non-stick skillet over medium-low heat.

2

Add garlic and sauté for 1 to 2 minutes or until fragrant. Add in onions and cook until soft and translucent, about 5 minutes.

3

Increase the heat to medium and add in the tomatoes. Stir and cook until the tomatoes burst and the skin softens.

4

Add in the black beans, corn and olives. Season with ½ teaspoon of cumin and the cilantro. Taste and season with salt if desired.

5

Keep topping warm on low heat.

6

Meanwhile, oil the grates of your grill and preheat it to medium high heat.

7

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.

8

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.

9

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.

1

Heat a tablespoon of olive oil in a large, non-stick skillet over medium-low heat.

2

Add garlic and sauté for 1 to 2 minutes or until fragrant. Add in onions and cook until soft and translucent, about 5 minutes.

3

Increase the heat to medium and add in the tomatoes. Stir and cook until the tomatoes burst and the skin softens.

4

Add in the black beans, corn and olives. Season with ½ teaspoon of cumin and the cilantro. Taste and season with salt if desired.

5

Keep topping warm on low heat.

6

Meanwhile, oil the grates of your grill and preheat it to medium high heat.

7

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.

8

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.

9

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.

Recipe developed by: http://www.simplyscratch.com/

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 4

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

Flavor Destinations Olives

Let your tastebuds travel with our Flavor Destinations line of olives. Each olive recipe is inspired by a different country or region around the globe and brings out different flavors and combinations.

Learn More Buy Now
Newsletter Sign-Up

Get tasty recipes, cooking tips and great offers from STAR.