Recipe: Mike's Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa

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.