Halibut with Jicama
and Citrus Salad
3 tablespoons extra-virgin
1 pound jicama, peeled
and cut into
1 red onion, diced
1 grapefruit, peeled
1 Bravante* orange, peeled
1 jalapeño chile, seeded
and finely diced
1/4 cup chopped
1 tablespoon freshly
squeezed lime juice
To prepare the salad, combine jicama and onion in a
bowl. Cut grapefruit and orange into 1/2-inch pieces;
add to the jicama mixture. Stir in jalapeño, cilantro,
lime juice and olive oil. Sprinkle with chili powder and
salt. Stir well and refrigerate.
Season halibut with salt and pepper to taste. Brush
with melted butter. Grill or broil the fish, being careful
not to overcook it.
To serve, divide salad among 6 plates. Place halibut
fillets on top of salad. Garnish with fresh cilantro.
Makes 6 servings.
Tip: Substitute sea bass for halibut.
Recipe courtesy of Chef David Vartanian, The Vintage Press,
* Brands may vary by region; substitute a similar product.
1/2 teaspoon chili powder
1/2 teaspoon salt
6 6-ounce halibut fillets
Salt and pepper
1 ounce ( 2 tablespoons)
Cilantro, for garnish
Lemon Garlic Alaska Halibut
American Fish & Seafood
2 tablespoons butter
or olive oil
2 teaspoons minced garlic
2 4- to 6-ounce
Alaska halibut fillets
1 teaspoon lemon pepper
Pinch of salt
Fresh lemon wedges
Melt butter in a large skillet over medium-high heat.
Stir in garlic.
Season halibut on both sides with lemon pepper and
salt. Place halibut in the skillet and cook for 10 minutes per inch of thickness, measured at the thickest
part, or until the fish flakes when tested with a fork.
Flip halfway through cooking to brown on both sides.
Sprinkle halibut with lemon juice before serving.
Makes 2 servings.
Tip: This recipe can be easily doubled.
Brands may vary by region; substitute a similar product.