Ponzu-Marinated Halibut with Jicama and Bell Pepper Slaw

Serves 4
Time 2 hrs 25 min

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.

Special Diets:

Dairy FreeDairy Free

Ingredients

    1 1/2 poundshalibut steaks
    1 cupponzu sauce
    1/4 cupmayonnaise
    2 tablespoonslime juice
    1 tablespoonhoney
    1/4 teaspoonground ginger
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 mediumjicama (about 1/2 pound), peeled and cut into matchsticks
    1red bell pepper, cut into matchsticks
    1/4 mediumred onion, thinly sliced
    1/4 cupchopped cilantro leaves
    1/4 cupvegetable 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 a grill for medium heat cooking, oiling the grill grates as needed.


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

Serving Size

Calories

590

Total Fat

30g

Saturated Fat

3g

Cholesterol

75mg

Sodium

510mg

Total Carbohydrate

24g

Dietary Fiber

4g

Total Sugars

17g

Protein

47g

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.