Chef David Vartanian

Recipe Corner: Halibut with Jicama and Citrus Salad


By David Vartanian of the Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs*


1 pound jicama, peeled and cut into 1/2-inch cubes

1 red onion, diced

1 grapefruit, peeled

1 large orange, peeled

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1 jalapeno chile, seeded and finely diced

1/4 cup chopped fresh cilantro

3 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lime juice

1/2 teaspoon chili powder

1/2 teaspoon salt

6 6-ounce halibut fillets*

Salt and pepper to taste

1 ounce (2 tablespoons) butter, melted

Cilantro, for garnish


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 and photos courtesy of Chef David Vartanian, The Vintage Press, Visalia, California.

*Best Chefs America features premier chefs that have been nominated and recommended by their peers in the culinary field. See:

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