Grilled Halibut with Jicama Salsa
- Number of Servings: 1
Ingredients
Ingredients for 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 Basic 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 3 (6 oz.) halibut fliets
1. Mix all jicama 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 jicama salsa.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
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 jicama salsa.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 7.2 g
- Cholesterol: 34.8 mg
- Sodium: 156.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.9 g
- Protein: 23.5 g
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