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Epicurious

Halibut with Zucchini Salsa Verde

4.0

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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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