Broiled Red Snapper with Zaatar Salsa Verde
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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