Jicama Chipotle Salad with Queso Fresco

Preparation Time:  approximately 10 minutes

Serving Size: 1 cup, Serves approximately 4

Jicama Chipotle Salad with Queso Fresco


1 pint strawberries- fresh, washed, stemmed, and diced

1 TB red onion, diced small

1 scallion, chopped fine

1 small garlic clove, minced

1 small jalepeno, sliced into thin rings

1 lime, juice of

1 TB orange juice

1 TB cilantro, minced

2- 6 oz halibut filets, skin on

TT kosher salt and black pepper

As needed olive oil



Toss together strawberries, onion, scallion, garlic, jalapeño, lime juice, orange juice, and cilantro.  Allow to marinate at room temperature 20-30 minutes (overnight OK too).  Toss again and adjust seasonings, if necessary.

Season each side of halibut with salt and pepper.  Heat 1-2 TB olive oil in sauté pan and sear halibut, skin side down first, until crispy and color rises half up the outside of filet.  Turn and sear opposite side until all sides change color and fish feels somewhat firm to the touch.  This fish can be served medium.

Toss salsa together before serving with fish.

Storage and Turn-out

Serve hot with salsa on side.

Can substitute for any thick cut fish filet, such as salmon.