Grilled Halibut with Jícama Salsa

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)
Ingredients:
Main Ingredients:

  • 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

Directions:

  1. Mix all jícama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
  2. 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.
  3. Preheat barbecue or gas grill.
  4. 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.
  5. Serve fish with jícama salsa.

Recipe Source: Seattle & King County Public Health

Flickr Image Credit: sandrasalaskaphotographs

 

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