Name: Broiled Red Snapper with Za'atar Salsa Verde
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 4 (6-ounce) skin-on, boneless red snapper fillets, patted dry; Kosher salt, freshly ground pepper; 1/2 teaspoon ground coriander; 4 tablespoons plus 1/2 cup olive oil; 1/3 cup finely chopped cilantro; 1/3 cup finely chopped parsley; 1 small garlic clove, finely grated; 1 1/2 teaspoons za’atar; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped pickled banana peppers

Broiled red snapper topped with za'atar salsa verde.

Photo by Alex Lau

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Ingredient Info

Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons pine nuts

4 (6-ounce) skin-on, boneless red snapper fillets, patted dry

Kosher salt, freshly ground pepper

1/2 teaspoon ground coriander

4 tablespoons plus 1/2 cup olive oil

1/3 cup finely chopped cilantro

1/3 cup finely chopped parsley

1 small garlic clove, finely grated

1 1/2 teaspoons za’atar

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lemon juice

2 tablespoons finely chopped pickled banana peppers

Preparation

Step 1
Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
Step 2
Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8–10 minutes. Remove fish from broiler and let rest 5 minutes.
Step 3
Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
Step 4
Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

TagsMiddle Eastern Snapper Fish Seafood Za'atar Herbs & Spices Cilantro Parsley Pine Nut Nut Main Dinner Dairy Free Weeknight Meals Broil Bon Appétit

Recipe notes

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