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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 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Snapper
  • 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
Za'atar Salsa Verde
  • 2 tablespoon pine nuts
  • ¾ cup olive oil
  • 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
 

  1. 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.
  2. Preheat broiler. Season flesh side of snapper with salt, pepper, and coriander.
  3. Drizzle 2 tablespoon olive oil onto a baking sheet. Set snapper skin side up on the sheet.
  4. Drizzle another 2 tablespoon olive oil over the skin side, then season with more salt and pepper.
  5. Broil for 8–10 minutes, until skin is blistered and crisp and fish is just cooked through. Let rest for 5 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, and fish carries further than people expect.
  6. 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.
  7. Stir in lemon juice and chopped pine nuts just before serving.
  8. Plate the fish skin side up and spoon za’atar salsa verde over the top. Serve immediately.

Notes

Storage: The crispy skin won't survive the fridge, reheat leftover fish gently in a low oven if you must, though it's best the day it's made. The za'atar salsa verde keeps in an airtight container in the fridge for 3-4 days, just bring it to room temperature and stir before spooning over anything.

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