Best Broiled Red Snapper With Zaatar Salsa Verde Recipes

Broiled Red Snapper with Za'atar Salsa Verde image

Provided by Alon Shaya

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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 broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup 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.

Grilled Red Snapper with Tropical Fruit Salsa image

Provided by Food Network

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 6

4 (8-ounce) red snapper fillets
2 limes, juiced
1 teaspoon minced fresh ginger
1 teaspoon coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 1/4 cups tropical fruit salsa

Steps:

Preheat a grill.
Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.