Grilled Berix with Spanish Olive Salsa

Ingredients:

• 4 pieces (225 g) of berix fillet
• Olive oil
• 1.5 tsp (1/2 handful) cumin
• 1.5 tsp (1/2 handful) sweet paprika
• 1 tsp (1/3 handful) coarse salt
• 1 tsp (1/3 handful) black pepper
• 1 tsp (1/3 handful) coriander

Tomato salsa with olives:

• 3 plum tomatoes, seeded and chopped
• A handful of finely chopped coriander leaves (can be substituted with parsley)
• 1/2 small red onion, chopped
• 12 large pitted green olives, coarsely chopped
• Juice of 1 lime
• 1 tsp crushed red pepper flakes
• Serving options: Green beans with toasted almonds (see recipe side dish) and sangria (see recipe drink)

Preparation:

1. Preheat a grill pan or home electric grill to medium-high heat. Drizzle the fillets with olive oil. Combine the spices in a small bowl. Rub the fish with the spice mixture. Grill the fish for 5 minutes, skin-side down at first. Turn the fish over and grill for another 5-6 minutes.
2. In a small bowl, combine the salsa ingredients and let it sit until serving.
   
   Serve with the spiced fish and a generous dollop of tomato and olive salsa. Sangria is a wonderful accompaniment to this dish.