A quick, vibrant seafood dish that pairs crispy-skinned red snapper with a za'atar-spiced salsa verde loaded with herbs, lemon, garlic, and toasted pine nuts.

Why You'll Love This Recipe Broiled Red Snapper with Za'atar Salsa Verde

This is a fast but fancy weeknight recipe-crispy skin, tender fish, and a salsa verde that delivers serious flavor. Za'atar and toasted pine nuts bring unexpected warmth and texture that elevate it beyond the usual.

Tips and Tricks

Pat the snapper dry before broiling for maximum crisp skin.
Toast pine nuts ahead of time and store in an airtight jar.
Don't flip the fish-broiling skin-side up gives it that crisp crackle.

Variations

Swap red snapper for branzino, black bass, or even Arctic char.
Add chopped preserved lemon to the salsa for a North African twist.
Use dill or mint for a more cooling herb base.

Substitutions

No za'atar? Use a mix of dried oregano, sumac, and sesame seeds.
Pine nuts can be swapped for chopped almonds or walnuts.
Flat-leaf parsley can stand in for cilantro if needed.

Best Served With

Crispy smashed potatoes
Grilled zucchini or eggplant
Herbed couscous or bulgur
A crisp white wine like Albariño or Vermentino

How to Store Leftovers

Store leftover fish and salsa separately in airtight containers. Fish keeps up to 2 days refrigerated. Reheat gently in a skillet and top with salsa verde just before serving.

Common Questions

Can I use a different type of fish?

Absolutely. This recipe works well with any firm, flaky white fish like branzino, black bass, Arctic char, or even trout. Just adjust broil time based on thickness.

What if I don't have za'atar?

You can make a quick DIY blend using equal parts dried oregano, sesame seeds, and sumac (or lemon zest if you're out of sumac). It won't be identical but will get you close.

Close-up of seasoned, grilled fish fillet topped with a fresh green herb sauce containing chopped parsley, pine nuts, and garlic, all on a plate with a drizzle of olive oil.

Broiled Red Snapper with Za'atar Salsa Verde

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A quick, vibrant seafood dish that pairs crispy-skinned red snapper with a za'atar-spiced salsa verde loaded with herbs, lemon, garlic, and toasted pine nuts.

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Prep Time 20

Total Time 25

Course: Dinner, Main Course, Seafood

Cuisine: Californian, Mediterranean

Calories: 2064

Ingredients Equipment Method Nutrition

Ingredients

2 tablespoon pine nuts
4 skin-on red snapper fillets ~6 oz each, boneless, patted dry
Kosher salt and freshly ground black pepper to taste
½ teaspoon ground coriander
¼ cup olive oil for fish
¾ cup olive oil for salsa verde
½ cup cilantro finely chopped
½ cup parsley finely chopped
1 garlic clove finely minced
2 teaspoon za'atar
¼ teaspoon crushed red pepper flakes
1 tablespoon freshly squeezed lemon juice

Equipment

Sheet pan or broiler tray
Small Skillet
Mixing bowl

Method

Toast pine nuts in a dry skillet over medium-low heat, shaking often, until golden and fragrant (~3 minutes). Transfer to a cutting board, let cool, and roughly chop.
Preheat broiler. Season flesh side of snapper with salt, pepper, and coriander.
Drizzle 2 tablespoon olive oil onto a baking sheet. Set snapper skin side up on the sheet.
Drizzle another 2 tablespoon olive oil over the skin side, then season with more salt and pepper.
Broil for 8-10 minutes, until skin is blistered and crisp and fish is just cooked through. Let rest for 5 minutes.
In a small bowl, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and ½ cup olive oil. Season with salt and pepper to taste.
Stir in lemon juice and chopped pine nuts just before serving.
Plate the fish skin side up and spoon za'atar salsa verde over the top. Serve immediately.

Nutrition

Calories: 2064kcalCarbohydrates: 6gProtein: 4gFat: 230gSaturated Fat: 31gPolyunsaturated Fat: 30gMonounsaturated Fat: 162gSodium: 26mgPotassium: 354mgFiber: 2gSugar: 1gVitamin A: 3073IUVitamin C: 43mgCalcium: 65mgIron: 5mg