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GRILLED HALIBUT WITH JÍCAMA SALSA

Makes 6 servings

Ingredients

for jicama 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

Halibut:
• 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
 

Directions:

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.
 

NUTRITION FACTS:
Serving Size: 1/6 of recipe (302 g)
Servings Per Recipe: 6

Amount per serving
Calories 264
Calories from fat 77
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 54 mg
Sodium 192 mg
Total Carbohydrates 9 g
Dietary Fiber 3 g
Sugars 0 g
Protein 36 g
Vitamin A 10%
Vitamin C 40%
Calcium 10%
Iron 10%
 

King County Washington Public Health     www.metrokc.gov