FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

 RECIPES

 Seafood RecipesFish Recipes pg 1HALIBUT Recipes >>>> >  Grilled Halibut with Jicama Salsa >

 

food125x125B


 

 

..HALIBUT Recipes >>>>.. ..Ale Poached Halibut.. ..Apple Halibut Kabobs.. ..Blackened Halibut.. ..Braised Halibut w/Leeks & Chanterelles.. ..Cheddar Mustard Broiled Halibut.. ..Chipotle Lime Glazed Halibut.. ..Ginger Baked Halibut.. ..Grilled Halibut with Coconut & Soy.. ..Grilled Halibut with Jicama Salsa.. ..Halibut In Horseradish Potato Crust.. ..Halibut with Pepper Salsa.. ..Halibut in Pernod Broth.. ..Halibut, Pine Nut Parmesan Crust.. ..Halibut with Puttanesca Salsa.. ..Halibut In Sparkling Wine.. ..Pan Roasted Halibut.. ..Pan Roasted Halibut Steaks.. ..Prosciutto Wrapped Halibut.. ..Thyme & Sesame Crusted Halibut..

. Home . . Recipes . . About & Contact . . Links .

 

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

 

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.