Halibut With Zucchini Salsa Verde

• 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 jalapeno 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

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.

zucchini, fresh cilantro, white onion, lime juice, chiles, lime peel, coarse kosher salt, vegetable oil spray, freshly ground black pepper, ground coriander

Taken from www.epicurious.com/recipes/food/views/halibut-with-zucchini-salsa-verde-360269 (may not work)