Skip to main content
Epicurious
Bon Appétit

Broiled Red Snapper With Za'atar Salsa Verde

By Alon Shaya

4.6

(13)

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

  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.

TagsMiddle EasternSnapperFishSeafoodZa'atarHerbs & SpicesCilantroParsleyPine NutNutMainDinnerDairy FreeWeeknight MealsBroilBon Appétit

See Related Recipes and Cooking Tips

Read More
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Vermicelli Chicken and Rice With Cardamom and Cinnamon
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.