Ingredients:
3 tbsp chopped purple garlic
3 - 6 cumin seeds
1/4 cup extra virgin olive oil
1 tsp bittersweet smoked paprika (pimentón de la Vera)
5 fillets of Red Snapper
Melon Salsa:
1/2 cantaloupe, diced
1 mango, diced
1/2 cucumber, diced
Juice of one lemon
1 serrano chile pepper, minced
2 tbsp cilantro, minced
1/4 cup extra virgin olive oil
Dash of salt
Preparation:
In a frying pan, gently saute chopped garlic in olive oil and cumin seeds. When the cloves become golden, remove from fire to let flavors blend. In 30 minutes, add a teaspoon of smoked paprika. (The smoked paprika will not dissolve in the oil, but rather settle to the bottom.) Scrape the mixture into a large platter.
Plop five snapper fillets into the marinade for a few minutes while you scrape the grill and get it hot. Place on grill and cook fast over a hot firre.
Serve with a melon salsa (see below).
For the salsa:
Mix all ingredients together and let sit whle you prepare the snapper.
Recipe courtesy of Spain GourmeTour magazine.
