You're one step away from building your shopping list. Log in to get started
Ponzu-Marinated Halibut with Jicama and Bell Pepper Slaw
- 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
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.
See our Terms of Service.
- 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