Grilled Halibut with Jicama Salsa

Info
Cook Time:

Serves: 6

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

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


 * 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.

Source

 * 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 goverment resource