Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a resealable plastic bag set into a shallow dish. For marinade, in a small bowl combine lime peel, lime juice, cilantro, oil, pepper, salt, and garlic. Pour marinade over fish; seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally.
In a blender container or food processor bowl place Mexican grating cheese (such as Anejo enchilado), jalapeno chile pepper, and garlic. Cover; blend or process until finely grated. Add diced green chile peppers, pine nuts or slivered almonds, parsley, and cilantro. With machine running, gradually add olive oil. Blend until nearly smooth. Store any remaining pesto in the refrigerator up to 3 days or in the freezer up to 1 month.