I just purchased the new Bon Appetit cookbook ‘The Grilling Book’ after paging through it at a friend’s house and knowing I wanted to cook nearly all of the recipes that I read. It’s a book that delivers! Broken down by protein (along with ‘vegetables’, ‘sides’, ‘drinks’ and more), it has a huge variety of recipes and techniques that can make your outdoor cooking even better.
Last night, we made ‘Halibut with Zucchini Salsa Verde’ and it was delicious! The salsa verde was the real standout for me, as I would never have thought to replace tomatillos with zucchini in any recipe, let alone a salsa. Sure enough – it works.
The salsa would be great on any meaty white fish, as well as on chicken or even as a enchilada topping. It adds a huge splash of color to any dish, not to mention spice and flavor. Tonight, I’m putting the leftovers on street tacos. It’s easy as can be and any recipe that uses zucchini in a new and interesting way is a winner in my book.
Zucchini Salsa Verde
Six generous servings
10 oz zucchini (about 2 medium), trimmed & chopped
1/2 c chopped fresh cilantro
1/3 c chopped white onion
5 tbsp fresh lime juice
2.5 tbsp chopped, seeded jalapeno (or more, to taste)
1.25 tsp Kosher salt
water, as needed
Combine all ingredients except water and salt in a blender. Blend until smooth, then add 1.25 tsp Kosher salt and stir. You may need to add water (by the tbsp) to make the blender puree the ingredients (I probably had to add 1/4 cup – it did not make the texture or flavor of the salsa suffer).