Last night I grilled mahi mahi and topped it with salsa verde made with zucchini based on this recipe from Bon Appétit magazine. I usually am not a huge fan of zucchini, but this salsa was really fresh tasting and had a lovely, vibrant green color.
I used a little less zucchini than the recipe called for, based on the amount of onion and jalapeño that I needed to use up. The recipe made a ton, so it will be showing up again soon. On the side, I made roasted tomatoes, fennel, and white beans, also from this month's Bon Appétit, but I decreased the total amount of olive oil called for in the original recipe. I also halved the recipe and found that it cooked quite a bit faster than the cooking times listed in the original recipe. It was a simple, rustic side dish that I enjoyed quite a bit.
I served the same salad as the previous night--arugula, goat cheese, and a dressing made up of lemon juice, olive oil, garlic, salt, and pepper.
Grilled Mahi Mahi with Zucchini Salsa Verde
1 medium zucchini, trimmed and chopped
1/4 cup chopped fresh cilantro plus leaves for garnish
1/2 cup chopped white onion
1 jalapeño, chopped and seeded
Juice of 1 medium lime
1 1/4 teaspoons finely grated lime peel
Salt and pepper, to taste
2 5-ounce mahi mahi fillets
1/2 tablespoon olive oil
Combine zucchini, cilantro, onion, jalapeño, lime juice, and lime zest in blender. Puree until salsa is smooth. Season to taste with salt and pepper. Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
Rub mahi mahi with olive oil, and season with salt and pepper. Grill over medium-high heat until opaque, about 3 to 4 minutes per side.
Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
Makes 2 servings. Reserve leftover salsa for another use; will keep in refrigerator for 2 days or in freezer for up to 3 months.
Roasted Tomatoes, Fennel, and White Beans
1 large fennel bulb with fronds attached
1/4 cup extra-virgin olive oil
3/4 teaspoon coarse kosher salt, divided
1 pint grape tomatoes or cherry tomatoes
2 large fresh oregano sprigs
1 large garlic clove, thinly sliced
1/8 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
Preheat oven to 425° F. Chop enough fennel fronds to measure 1/4 cup. Trim fennel bulb and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1/4 teaspoon salt. Cook until fennel begins to brown and soften, turning occasionally, 8 to 10 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 20 minutes. Mix in beans and 3 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Makes 4 servings.