Halibut with Zucchini Salsa Verde |
|
 |
Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in. 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 |
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.
|
|