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GRILLED HALIBUT WITH JÍCAMA SALSA

Makes 6 servings

Ingredients

    for jicama salsa: 
    • 2 cups peeled and chopped jicama
    • 1 tablespoon fresh cilantro, chopped
    • 1 tablespoon lime juice
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt
    • 1 medium cucumber, peeled and chopped
    • 1 medium orange, peeled and chopped

    Halibut:
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/8 teaspoon dried rosemary
    • 6 (6 ounce) halibut filets
     

Directions:

1. Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.

2. Place fish filets in a large, shallow glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
 
3. Preheat barbecue or gas grill.
 
4. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade, and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.
 
5. Serve fish with jicama salsa.
 

NUTRITION FACTS:
Serving Size: 1/6 of recipe (302 g)
Servings Per Recipe: 6

    Amount per serving
    Calories 264
    Calories from fat 77
    Total Fat 9 g
    Saturated Fat 1 g
    Cholesterol 54 mg
    Sodium 192 mg
    Total Carbohydrates 9 g
    Dietary Fiber 3 g
    Sugars 0 g
    Protein 36 g
    Vitamin A 10%
    Vitamin C 40%
    Calcium 10%
    Iron 10%
     

King County Washington Public Health     www.metrokc.gov
 

 

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