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Bon Appétit

Halibut with Zucchini Salsa Verde

By Ian Knauer

4.0

(25)

Image may contain Plant Food Produce Vegetable and Seasoning
Halibut with Zucchini Salsa VerdeNigel Cox

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

Recipe information

  • Total Time

    1 hour 10 minutes

  • Yield

    Makes 6 servings

Ingredients

10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.

    Step 4

    Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

TagsHalibutFishSeafoodZucchiniSquashVegetableCilantroHerbs & SpicesJalapeñoChileCodMainDinnerDairy FreeNut FreeGluten FreeQuickEasyWeeknight Meals30 Minutes or LessBroilBlenderSummerBon Appétit
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