Grilled Halibut with Jicama Salsa from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 6


Jícama Salsa

Basic Ingredients


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

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