MIKE'S GRILLED RED SNAPPER
WITH SMOKED PAPRIKA MARINADE AND MELON SALSA

(This delicious potato dish was sent to us by our friend Juanita. The almond and garlic sauce makes it a distinctive side dish for meats, fish or chicken. - Tienda)

3 Tbsp of chopped purple garlic
3 to 6 cumin seeds
1/4 cup of extra virgin olive oil
1 tsp bittersweet smoked paprika
5 fillets of Red Snapper

In a frying pan, gently saute chopped garlic and cumin seeds in olive oil.

When the cloves become golden, remove from fire to let flavors blend.

In 30 minutes, add a teaspoon of smoked paprika. (The 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 fire. Serve with a melon salsa (see below).

MELON SALSA:
1/2 cantaloupe, diced
1 mango, diced
1/2 cucumber, diced
1/4 cup extra virgin olive oil
2 Tbsp cilantro, minced
Juice of one lemon
One Serrano chile pepper, minced
dash of salt

Mix all ingredients together and let sit while you prepare the snapper.