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Bon Appétit

Broiled Red Snapper with Za'atar Salsa Verde

5.0

(10)

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Image may contain Food Seasoning Plant Dish and Meal
Alex Lau

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

Ingredients

4 servings

2

tablespoons pine nuts

4

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

Kosher salt, freshly ground pepper

½

teaspoon ground coriander

4

tablespoons plus ½ cup olive oil

⅓

cup finely chopped cilantro

⅓

cup finely chopped parsley

1

small garlic clove, finely grated

1½

teaspoons za’atar

¼

teaspoon crushed red pepper flakes

1

tablespoon fresh lemon juice

2

tablespoons finely chopped pickled banana peppers

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.

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 560
Fat (g) 46
Saturated Fat (g) 6
Cholesterol (mg) 60
Carbohydrates (g) 3
Dietary Fiber (g) 1
Total Sugars (g) 1
Protein (g) 34
Sodium (mg) 100
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Reviews (10)

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  • Have prepared this salsa verde many times, primarily with salmon, occasionally with speckled trout. Favorite in our household. Beautiful with a milder veg side and a lovely crusty bread

    • Anonymous

    • New Orleans, LA

    • 11/10/2020

  • Fantastic. Flavorful and bright. I served with black rice.

    • Anonymous

    • Grosse Pointe, MI

    • 6/20/2019

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