Ingredients

1 pound jicama, peeled and cut into 1/2-inch cubes
1 red onion, diced
1 grapefruit, peeled
1 Bravante orange, peeled
1 jalapeno chile, seeded and finely diced
1/4 cup chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon salt
6 6-ounce halibut fillets
Salt and peeper
1 ounce (2 tablespoons) butter, melted
Cilantro, for garnish

Directions:

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 jalapeno, 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, Visalia California