Ponzu-Marinated Halibut with Jicama and Bell Pepper Slaw

Serves 4

Ponzu, a light, citrus-based sauce of Japanese origin that's bright, tart and slightly salty on the tongue, makes an excellent dipping sauce for seafood and this mouth watering marinade for grilled halibut.

Ingredients: 
  • 1 1/2 pound halibut steaks
  • 1 cup bottled ponzu sauce
  • 1/4 cup canola mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 2 cups jicama (about 1/2 pound), cut into matchsticks
  • 1 red bell pepper, cored, seeded and cut into matchsticks
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup vegetable oil
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Method: 

Place halibut steaks in a single layer in a shallow dish and pour ponzu sauce over the top. Cover and refrigerate, turning from time to time, for 1 to 2 hours.

Meanwhile, whisk together mayonnaise, lime juice, honey, ginger, salt and pepper in a large bowl. Add jicama, peppers, onions and cilantro and toss gently to combine. Cover and refrigerate slaw for at least 1 hour.

Prepare and heat grill. Lightly oil the bars of the grill by dipping a tightly folded paper towel in the oil, then holding it with long handled tongs and rubbing the grates all over. Grill halibut over medium high heat until cooked through, about 5 minutes per side. (Rotate a quarter of a turn after 2 minutes on each side to create attractive grill marks, if you like.) Serve grilled fish topped with jicama and bell pepper slaw.

Nutritional Info: 
Per Serving:590 calories (270 from fat), 30g total fat, 3g saturated fat, 75mg cholesterol, 510mg sodium, 24g carbohydrate (4g dietary fiber, 17g sugar), 47g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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