Grilled Red Snapper with Za'atar Salsa Verde

Ingredients for Grilled Red Snapper with Za'atar Salsa Verde

• 2 tablespoons pine nuts

• 4 (170g) skin-on, boneless red snapper fillets, patted dry

• Kosher salt, freshly ground pepper

• 1/2 teaspoons ground coriander

• 4 tablespoons plus 1/2 cup olive oil

• 1/3 cup finely chopped coriander

• 1/3 cup finely chopped parsley

• 1 small garlic clove, finely grated

• 1 1/2 teaspoons za’atar

• 1/4 teaspoons 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-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.

Heat grill. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 tablespoons oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 tablespoons oil; season with salt and pepper. Grill until skin is crisp and browned and flesh is cooked through, 8–10 minutes. Remove fish from grill and let rest 5 minutes.

Meanwhile, mix together coriander, parsley, garlic, za’atar, red pepper flakes, and remaining 120ml oil in a small bowl; season salsa verde with salt and pepper.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.