Ingredients
-
-
2
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
-
2
-
2
-
1/2
-
1/2
-
1/8
-
6
Directions
Grilled Halibut With Jicama Salsa,Jicama is a large root vegetable that’s indigenous to Mexico. The white flesh is often eaten raw, such as in this salsa, or in soups or stir-fried dishes. Halibut is a mild white fish that’s low in fat but big on flavor.,Jicama is a large root vegetable that’s indigenous to Mexico. The white flesh is often eaten raw, such as in this salsa, or in soups or stir-fried dishes. Halibut is a mild white fish that’s low in fat but big on flavor.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix All Jicama Salsa Ingredients in a Bowl, Cover and Refrigerate For 2 Hours. |
|
2
Done
|
Place Fish Fillets 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
Done
|
Preheat Barbecue or Gas Grill. |
|
4
Done
|
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
Done
|
Serve Fish With Jicama Salsa. |
|
6
Done
|
Serves 6. |
