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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Halibut With Jicama Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions