Autumn is quickly approaching. But, there’s still plenty of time to fire up the grill and enjoy the crisp September air in your safe, mosquito-free backyard. Next time you cook outdoors, give this healthy recipe a try:
Grilled Halibut with Jícama Salsa
(makes 6 servings)
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/8 teaspoon dried rosemary
- 6 (6 ounce) halibut filets
For the Jícama Salsa:
- 2 cups peeled and chopped jicama
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 medium cucumber, peeled and chopped
- 1 medium orange, peeled and chopped
- Mix all jícama 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 jícama salsa.
Recipe Source: Seattle & King County Public Health
Flickr Image Credit: sandrasalaskaphotographs