Grilled Halibut with Jicama Salsa
Grilled Halibut with Jicama Salsa from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain goverment resource
- Serves: 6
- 2 cups peeled and chopped jícama
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 medium cucumber, peeled and chopped
- 1 medium orange, peeled and chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ⅛ teaspoon dried rosemary
- 6 (6 ounce) halibut filets
- Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
- Place fish filets in a large, shallow glass baking dish.
- Whisk together olive oil, lime juice, and herbs.
- Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
- Preheat barbecue or gas grill.
- Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
- Remove fish from marinade, and place on grill.
- Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.
- Serve fish with jicama salsa.