Grilled Halibut With Jicama Salsa Recipe

Name: Grilled Halibut With Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups jicama, peeled and chopped into cubes; 1 tablespoon fresh cilantro, stems and leaves chopped; 1 tablespoon lime juice; ½ teaspoon chili powder; ¼ teaspoon salt; 1 medium cucumber, peeled and chopped; 1 medium orange, peeled and chopped; 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 fillets

Servings: persons

2 cups jicama, peeled and chopped into cubes
1 tablespoon fresh cilantro, stems and leaves chopped
1 tablespoon lime juice
½ teaspoon chili powder
¼ teaspoon salt
1 medium cucumber, peeled and chopped
1 medium orange, peeled and chopped
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 fillets

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.
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.
9
Turn once to brown both sides.
10
Serve fish with jicama salsa.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups jicama, peeled and chopped into cubes, 1 tablespoon fresh cilantro, stems and leaves chopped, 1 tablespoon lime juice, ½ teaspoon chili powder, and more.

Yes, Grilled Halibut With Jicama Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Halibut With Jicama Salsa

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