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

• 3 tbs. of chopped purple garlic
• 3-6 cumin seeds
• ¼ cup extra virgin olive oil
• 1 tsp bittersweet smoked paprika
• 5 fillets of Red Snapper

1. In a frying pan, gently sauté chopped garlic in olive oil and cumin seeds.
2. When cloves become golden, remove from fire to let flavors blend.
3. In 30 minutes, add a teaspoon of smoked paprika. (The paprika will not dissolve in the oil, but rather settle to the bottom).
4. Scrape the mixture into a large platter.
5. Plop five snapper fillets into the marinade for a few minutes while you scrape the grill and get it hot.
6. Place on grill and cook fast over a hot fire.
7. Serve with a melon salsa (see below).

• 1/2 cantaloupe, diced; 1 mango, diced; 1/2 cucumber, diced
• juice of one lemon
• one serrano chile pepper,minced
• 2 tablespoons cilantro, minced
• ¼ cup extra virgin olive oil
• dash of salt
• Mix above ingredients together and let sit while you prepare the snapper.