With the zucchinis growing faster than I can keep up, I have been thinking of imaginative ways to use them up. This dish did a great job, this salsa is tangy and delicious and the whole recipe is so simple and quick to pull together, which is a blessing when you want to spend your time outside, not inside!
Plus me using the zucchini, herbs, onion, tomato and pepper straight from my garden, made this a real garden to plate dish! Fresh, Fresh, Fresh! Yum, Yum, Yum!
- 2 medium zucchini, cut into large chunks
- 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
- 1-2 large tomatoes, chopped
- Nonstick olive oil spray
- 1 1/4 teaspoons freshly ground black pepper
- 1 1/4 teaspoons ground coriander
- 1 1/2 pound skinless halibut fillets
Combine zucchini, 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. (you can store in refrigerator for up to week, great on chicken as well)
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.
Arrange fish on prepared pan. Broil until just opaque in center, 10-12 minutes for 1 1/2″ thick fillet.
Transfer fish to plates. Spoon some salsa over, top with chopped tomatoes. Garnish with cilantro leaves. Serve with remaining salsa.
- Zucchini Pasta with Tomatoes & Feta (andreasgardencooking.com)
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- Salsa (hoofprintsandheels.wordpress.com)