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Grilled Halibut With Jicama Salsa

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“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.”
READY IN:
6hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
  2. 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. 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.
  6. Serves 6.

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