Ingredients for jícama salsa:

• 2 cups peeled and chopped jicama
  
• 1 tablespoon fresh cilantro, chopped
  
• 1 tablespoon lime juice
  
• 1/2 teaspoon chili powder
  
• 1/4 teaspoon salt
  
• 1 medium cucumber, peeled and chopped
  
• 1 medium orange, peeled and chopped

Main ingredients:

• 2 tablespoons olive oil
  
• 2 tablespoons fresh lime juice
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried basil
  
• 1/8 teaspoon dried rosemary
  
• 6 (6 ounce) halibut filets

Directions:

1. Mix all jicama salsa ingredients in a bowl, cover and refrigerate for 2 hours.
   
2. Place fish filets in a large, shallow glass baking dish. Whisk together olive oil, lime juice, and herbs. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
   
3. Preheat barbecue or gas grill.
   
4. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. Remove fish from marinade, and place on grill. Cook 10 minutes per inch of thickness, or until fish flakes with a fork. Turn once to brown both sides.
   
5. Serve fish with jicama salsa.