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.
- 2 tablespoons olive oil, extra-virgin
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon basil, dried
- 1/8 teaspoon rosemary, dried
- 6 (6-ounce) halibut filets
- 2 cups jicama, peeled and chopped
- 1 tablespoon fresh cilantro leaves, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 medium cucumber, peeled and chopped
- 1 medium orange, peeled and chopped
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
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
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
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: This wonderful recipe was adapted from Seattle and King County Public Health.