1. Combine zucchini, chopped cilantro, onion, lime juice, lime zest and jalapenos in the bowl of a food processor. Add 1 ¼ tsp coarse salt.  Process this mixture until the mixture is finely chopped.  You want it to have a little bit of texture, so stop processing before it’s completely smooth.  Transfer to a small bowl.  Cover and chill.
2. Combine 1 tsp of pepper, coriander, and remaining 1 tsp coarse sea salt in small bowl; stir to blend. Pat fish dry.  Sprinkle fish on all sides with seasoning mixture.
3. Preheat a medium sauté pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.  When the oil is hot, add the fish to the pan.  Sauté on the first side until it is golden brown and easily releases from the pan.  Turn the fish over and finish cooking the fish to your desired degree of doneness
4. Transfer the fish to plates. Spoon some salsa over. Garnish with cilantro leaves.  Serve with remaining salsa.

NOTE:  May substitute cod, salmon, or other fish of your choosing.  You could also serve this salsa over grilled steak or chicken.  If you have extra salsa remaining, you can enjoy leftovers with scrambled eggs, eat it as a snack with corn chips, or use it to top off tacos.