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Veracruz-Style Red Snapper

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4 (6-ounce) red snapper or tilapia fillets

Cooking spray

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1/4 cup chopped fresh cilantro

1/4 cup chopped pitted green olives

1/4 cup bottled salsa

1 (16-ounce) can pinto beans, drained

1 (14.5-ounce) can diced tomatoes, drained

4 lime wedges (optional)

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