Halibut With Zucchini Salsa Verde |
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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Recipe by Ian Knauer. Bon Appetit August 2010. Ingredients:
10 ounces zucchini, trimmed, chopped (about 2 medium) |
1/2 cup chopped fresh cilantro, plus leaves (to garnish) |
1/3 cup chopped white onion |
5 tablespoons fresh lime juice |
2 1/2 tablespoons chopped seeded jalapeno chiles |
1 1/4 teaspoons finely grated lime peel |
2 1/4 teaspoons coarse kosher salt, divided |
nonstick vegetable cooking spray |
1 1/4 teaspoons fresh ground black pepper |
1 1/4 teaspoons ground coriander |
36 ounces skinless halibut fillets or 36 ounces cod fish fillets |
Directions:
1. Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. DO AHEAD Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
2. Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
3. Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
4. Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
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