Grilled Halibut with Jicama Salsa Recipe

 

 

Grilled Halibut with Jicama Salsa is a big hit with my husband as he loves it!  The Jicama Salsa is yummy to eat and so easy to make.  If you have never tried using jicama in your cooking before, here is the perfect recipe. Together the combination of grilled halibut and jicama salsa, make a fantastic dinner.

 

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.  More of Linda’s great Halibut Recipes and also How To Select, Buy, and Cook Fish.

 

 

Grilled Halibut with Jicama Salsa Recipe:

Grilled Halibut with Jicama Salsa Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6 servings

Ingredients:

Jicama Salsa (see recipe below)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
6 (6-ounce) halibut filets

 

Instructions:

Prepare Jicama Salsa.

Place halibut filets into a large baking dish or a re-sealable plastic bag.

In a small bowl, whisk together olive oil, lime juice, thyme, and rosemary.  Pour marinade over halibut or pour into plastic bag, cover or reseal, and refrigerate at least 2 hours but no more than 4 hours.

Preheat Barbecue or gas grill.  Oil grilling rack, and adjust height to between 4 to 6 inches from heat.

Remove halibut from marinade and discard marinade.

Grill halibut approximately 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part).  Remember the halibut continues to cook after it is removed from the heat source.  

Approximately cooking times for halibut:

1/4 to 1/3-inch - 3 to 4 minutes 
1/2 to 3/4-inch - 4 to 6 minutes 
1 to 1 1/2-inch - 8 to 12 minutes

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Carefully remove the halibut from the grill and transfer onto individual serving plates.  Serve with Jicama Salsa.

Makes 6 servings.

Each Serving Totals - 8.5 Fat Grams, 264.7 calories, 6 WW Points

 

Jicama Salsa Recipe:

2 cups peeled and chopped jicama 
1 tablespoon fresh cilantro leaves, chopped 
1 tablespoon fresh-squeezed lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt 
1 medium cucumber, peeled and chopped 
1 medium orange, peeled and chopped

In a large bowl, combine jicama, cilantro, lime juice, chili powder, salt, cucumber, and orange; cover and refrigerate for 2 hours.

Grilled Halibut with Jicama Salsa - Nutritional Information

 

https://whatscookingamerica.net/HalibutJicama.htm

Source:  This wonderful recipe was adapted from Seattle and King County Public Health.

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