Grilled Spanish-Style Snapper

1. Preheat grill pan to med-hi heat.

2. Drizzle fish with olive oil.

3. Combine spices in a small bowl.

4. Rub fish with spice mixture.

5. Cook fish 5 minutes skin side down first.

6. Turn fish and cook 5-6 minutes longer.

7. Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.

8. Serve with sangria.

9. Top fish with salsa.

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Nutrient	Quantity
Total fats	37.4617 g
Protein	361.6129 g
Carbohydrates	14.0598 g
Energy	1919.326 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5428 g
Water	1524.1718 g
Aspartic acid	0.2208 g
Calcium, Ca	2218.6617 mg
Lutein + zeaxanthin	819.722 g
Fiber, total dietary	3.9852 g
Fatty acids, total saturated 22:0	0.0364 g
Carotene, beta	1567.8595 g
Niacin	20.7568 mg
Vitamin A, RAE	685.8342 g
Arginine	0.1233 g
Riboflavin	2.8266 mg
Tocopherol, beta	0.0418 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0191 g
Fatty acids, total saturated 20:1	0.0915 g
Glutamic acid	0.327 g
Stigmasterol	0.48 mg
Sodium, Na	1252.57 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6223 g
Total lipid (fat)	37.4617 g
Manganese, Mn	0.6273 mg
Fructose	1.3611 g
Proline	0.1263 g
Fatty acids, total saturated 16:0	4.8093 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.893 g
Choline, total	1189.2644 mg
Sugars, total	4.2291 g
Serine	0.0525 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	1.1953 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.3958 mg
Selenium, Se	305.6937 g
Ash	22.9324 g
Fatty acids, total saturated 18:1 undifferentiated	21.1207 g
Pantothenic acid	0.327 mg
Phenylalanine	0.053 g
Beta-sitosterol	0.32 mg
Copper, Cu	4.6871 mg
Betaine	0.5868 mg
Thiamin	2.261 mg
Retinol	544.0012 g
Methionine	0.011 g
Iron, Fe	29.0456 mg
Carbohydrate, by difference	14.0598 g
Phosphorus, P	3327.1904 mg
Folate, total	301.0296 g
Tocopherol, gamma	0.4971 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Lycopene	0.46 g
Alanine	0.0567 g
Cholesterol	906.6687 mg
Valine	0.057 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.6192 g
Glycine	0.0587 g
Carotene, alpha	26.5635 g
Glucose (dextrose)	1.763 g
Fatty acids, total saturated 14:0	0.0467 g
Zinc, Zn	18.6895 mg
Isoleucine	0.0396 g
Tocopherol, delta	0.0086 mg
Fatty acids, total saturated 12:0	0.005 g
Fatty acids, total polyunsaturated	6.3416 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.0031 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0774 g
Tocotrienol, alpha	0.1954 mg
Vitamin A, IU	4654.0289 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	301.0296 g
Tryptophan	0.0152 g
Vitamin C, total ascorbic acid	15.0511 mg
Phytosterols	82.7655 mg
Galactose	0.01 g
Fatty acids, total polyunsaturated 18:1 c	0.0702 g
Fatty acids, total saturated 20:0	0.1134 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0357 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	74.7836 g
Fatty acids, total saturated	6.2223 g
Histidine	0.0238 g
Fatty acids, total monounsaturated	21.8686 g
Threonine	0.0396 g
Folate, food	301.0296 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	246.312 g
Vitamin E (alpha-tocopherol)	14.5232 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	397.6405 mg
Lysine	0.063 g
Potassium, K	4554.3513 mg
Cystine	0.0146 g
Fluoride, F	1.6666 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Paprika	1.5 1/2	9.729	1.8627	0.4447
black pepper	1 teaspoon	5.773	1.4708	0.075
Coriander	1 teaspoon	3.68	0.5872	0.0832
lime juice	1	3.7812	1.2735	0.0106
cumin	1.5 1/2	11.8125	1.3936	0.7015
red pepper flake	1 teaspoon	1613.8703	0	9.0667
red onion	0.5	32	7.472	0.08
plum tomato	3	1613.8703	0	9.0667
green olive	12	1613.8703	0	9.0667
cilantro leaf	1 cup	3.68	0.5872	0.0832
red snapper fillet	4	1613.8703	0	9.0667