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
This 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.