Broiled Red Snapper with Za'atar Salsa Verde

from Bon Appétit

submitted by Anne Halsted

preparation time: 30 minutes

serves 4

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 garlic clove, finely grated

1½ teaspoons za’atar (see below)

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 heat, tossing often until golden and fragrant. 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. On a small rimmed baking sheet, drizzle 2 tablespoons oil and place fillets, flesh side down, on top of oil. Drizzle skin side with 2 tablespoons oil, season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8 to 10 minutes. Remove fish from broiler and let rest 5 minutes.

Meanwhile, make the salsa verde by mixing together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl. Season with salt and pepper to taste

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

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