Broiled Red Snapper with Za'atar Salsa Verde
Crispy-skinned red snapper fillets topped with a vibrant Middle Eastern-inspired salsa verde made with fresh herbs, za'atar, and pine nuts. The fish is perfectly broiled and paired with a zesty sauce that combines traditional Mediterranean flavors.
Ingredients
- •2 tablespoons pine nuts
- •4 fillets red snapper fillets
- •to taste Kosher salt and pepper
- •½ teaspoon ground coriander
- •¾ cup olive oil
- •⅓ cup cilantro
- •⅓ cup parsley
- •1 clove garlic
- •1½ teaspoons za'atar
- •¼ teaspoon crushed red pepper flakes
- •1 tablespoon lemon juice
- •2 tablespoons pickled banana peppers
Cooking Instructions
- 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.
3 min
- 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.
15 min
- 3.
Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season salsa verde with salt and pepper.
5 min
- 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.
2 min
