(makes 6 servings)
Ingredients for Jicama Salsa:
- 2 cups peeled and chopped jicama
- 1 tablespoon 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
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
Directions:
- Mix all jicama 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 jicama salsa.
Reprinted with the permission of King County. © 2008 King County
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