Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa

Besugo al Horno de Miguel con Marinado de Pimentón Ahumado y Salsa de Melón

This delicious recipe was personally developed by Mike, a member of the La Tienda community.

Prep Time: 30 min.[PT30M]

Cook Time: 35 min.[PT35M]


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


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.

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