Halibut with Zucchini Salsa

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.

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Categories: Fish Dish, Summer

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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4 Comments on “Halibut with Zucchini Salsa”

  1. June 30, 2012 at 3:20 pm #

    Thanks for the ping back!

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  1. Mediterranean Monkfish « From the Hobbit Hole Kitchen - June 30, 2012

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