- 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 cod or halibut fillets
Combine zucchini, chopped cilantro, and next four ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Can be made two hours ahead. Transfer to small bowl. Cover; chill.
Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining one 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, three to four minutes per side, depending on thickness.
Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
Serves six. From Epicurious.com