Recipes 21

Broiled Red Snapper with Za'atar Salsa Verde

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  • 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
  • cup finely chopped cilantro
  • cup finely chopped parsley
  • 1 small garlic clove finely grated
  • teaspoons za’atar
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped pickled banana peppers


  • 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.
  • 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.
  • 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.
  • Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

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