Grilled Halibut with Jicama Salsa

Description
Grilled Halibut with Jicama Salsa from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 6

Jícama Salsa

 * 2 cups peeled and chopped jícama
 * 1 tablespoon fresh cilantro, chopped
 * 1 tablespoon lime juice
 * ½ teaspoon chili powder
 * ¼ 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
 * ½ teaspoon dried thyme
 * ½ teaspoon dried basil
 * ⅛ 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.
 * 3) Whisk together olive oil, lime juice, and herbs.
 * 4) Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
 * 5) Preheat barbecue or gas grill.
 * 6) Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
 * 7) Remove fish from marinade, and place on grill.
 * 8) Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.
 * 9) Serve fish with jicama salsa.