Peake, a catering company in Vancouver, sent us this week’s recipe for Broiled Red Snapper with Za’atar Salsa Verde from Head Chef Michael Chan. Enjoy!
Broiled Red Snapper with Za’atar Salsa Verde
-2 Tbsp pine nuts
-4 6-ounce skin-on, boneless red snapper fillets, patted dry
-½ tsp ground coriander
-4 Tbsp plus ½ cup olive oil
-1/3 cup finely chopped cilantro
-1/3 cup finely chopped parsley
-1 garlic clove, finely grated
-1½ tsp za’atar
-¼ tsp crushed red pepper flakes
-1 Tbsp fresh lemon juice
-2 Tbsp finely chopped pickled banana peppers
1. Toast the pine nuts in a dry pan over low heat, tossing often, until golden and fragrant. Roughly 3 minutes. Transfer to a plate to allow to cool, then coarsely chop.
2. Heat broiler. Season flesh side of snapper fillets with Kosher salt, then sprinkle with coriander. Drizzle 2 Tbsp of olive oil on to a small baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp oil, season with salt. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes.
3. Remove fish from broiler and let rest for 5 minutes.
4. Mix cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl. Season with Kosher salt.
5. Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.