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
- 1/2 teaspoon ground coriander
- 4 tablespoons plus 1/2 cup olive oil
- 1/3 cup finely chopped cilantro
- 1/3 cup finely chopped parsley
- 1 small garlic clove, finely grated
- 1 1/2 teaspoons za’atar
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped pickled banana peppers
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