Grilled Halibut With Jicama Salsa |
|
 |
Prep Time: 360 Minutes Cook Time: 10 Minutes |
Ready In: 370 Minutes Servings: 6 |
|
Jicama is a large root vegetable that's indigenous to Mexico. The white flesh is often eaten raw, such as in this salsa, or in soups or stir-fried dishes. Halibut is a mild white fish that's low in fat but big on flavor. Ingredients:
2 cups jicama, peeled and chopped into cubes |
1 tablespoon fresh cilantro, stems and leaves 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 |
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 fillets |
Directions:
1. Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
2. Place fish fillets 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.
6. Serves 6.
|
|