Ingredients:
Jicama Salsa
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

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





How to make this recipe:
Make Jicama Salsa.
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.
Preheat barbecue or gas grill.
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.
Serve fish with Jicama Salsa.
Makes 6 servings.

- Public Health of Seattle & King County: Reprinted with permission.