Ponzu-Marinated Halibut with Jicama and Bell Pepper Slaw
Serves 4
Time 2 hr 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:
Ingredients
- 1 1/2 pound halibut steaks
- 1 cup ponzu sauce
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 medium jicama (about 1/2 pound), peeled and cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1/4 medium red onion, thinly sliced
- 1/4 cup chopped cilantro leaves
- 1/4 cup vegetable oil
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:
Per serving: 590 calories (270 from fat), 30g total fat, 3g saturated fat, 75mg cholesterol, 510mg sodium, 24g carbohydrates (4g dietary fiber, 17g sugar), 47g protein.
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.
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Ingredients
- 1 1/2 pound halibut steaks
- 1 cup ponzu sauce
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 medium jicama (about 1/2 pound), peeled and cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1/4 medium red onion, thinly sliced
- 1/4 cup chopped cilantro leaves
- 1/4 cup vegetable oil