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.
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
Grilled Halibut with Jicama Salsa Recipe: https://whatscookingamerica.net/halibutjicama.htm