Halibut & Squash Ribbon Skewers & Pistachio-Mint Salsa Verde Recipe – Sunset Magazine

Ingredients

• 1/2 cup packed fresh mint leaves plus 1 tbsp. chopped fresh mint
• 1/2 cup packed flat-leaf parsley leaves
• 1 garlic clove, minced
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup salted roasted pistachios, coarsely chopped
• 1 teaspoon grated lemon zest
• 1 1/2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped chives
• 1 teaspoon chopped fresh thyme
• 1 1/2 pounds skinned halibut fillets, cut into 1- to 1 1/4-in. cubes
• 4 medium zucchini (about 1 1/2 lbs. total)