Name: Broiled Red Snapper with Za'atar Salsa Verde
Yield: 4 servings
Ingredients: 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 small garlic clove, finely grated; 1½ teaspoons za’atar; ¼ teaspoon crushed red pepper flakes; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped pickled banana peppers; 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.

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Alex Lau

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Recipe notes