Grilled Jicama Food

WHOLE GRILLED RED SNAPPER WITH JICAMA SLAW

Steps:

• To make the Snapper: Have your fish monger clean and scale the red snapper, making sure gills and fins have been removed.
• In a plastic bag, marinate the fish in olive oil and your fresh herb of choice (cilantro matches well with the jicama slaw) for 2 hours in the refrigerator. Cut the lemon into small wedges and stuff them into the cavity of the fish.
• While the fish is marinating, make the Slaw: Julienne the jicama and the carrot. Mix in the scallion and cilantro. Combine the rice wine vinegar, fresh lime juice, sugar, and chili paste, if using, in a small bowl to dissolve the sugar and then toss with the vegetables. Place the slaw in the refrigerator and chill.
• To grill the snapper: Place the marinated fish into a grilling basket, making sure to wipe off any excess marinade which can cause the fire to flare up. Use a high heat, and grill fish for about 10 minutes per inch of thickness at its thickest point. Make sure you only turn the fish once. If you don't have a grilling basket, try wrapping the fish in a banana leaf, it will help prevent the fish from falling apart, while allowing the flavor of the grill to penetrate the snapper.
• To bake the fish: Preheat the oven to 400 degrees F.
• Transfer the marinated fish to a large, well-greased oval ceramic casserole or roasting dish. A large oval saute pan also works well. Bake for 12 to 15 minutes per inch of thickness at the thickest part. The fish is done when the thickest part has a moist and juicy appearance. Do not cook until flaky, this means the fish is overdone and will taste dry. Check the readiness of the fish by gently lifting the fillet away from the bone along the dorsal fin near the head. An instant thermometer can also tell you when the fish is done. It should read approximately140 degrees F.
• To serve, spread the jicama slaw onto a large oval serving dish, and place the grilled fish on top for a wonderful looking (and tasting) dish.

GRILLED PINEAPPLE-JICAMA SALSA

Steps:

• Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
• Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.

GRILLED JICAMA

Steps:

• Sprinkle jicama with salt, pepper and allspice.
• Let sit for 20 minutes and grill at high heat for 2-3 minutes on each side.

GRILLED JICAMA FRIES

Steps:

• 1. Preheat grill to medium-high heat
• 2. slice jicama into 1/2 inch thick fries/sticks and place in bowl
• 3. Pour small amount of olive oil, a small handful of parmesan and your seasonings into bowl. Toss to coat jicama.
• 4. Place jicama on the grill and cook for 7-10 min until it begins to brown. Turn fries and let them cook another 7-10 minutes.
• 5. Good dipped in your favorite condiment (ketchup, bbq sauce, spicy bbq, etc) or eaten plain

SIMPLE GRILLED PEAR AND JICAMA SALAD

Steps:

• Blend juice, vinegar, lemon zest, juice, mustard, garlic and pepper in blender until smooth. Gradually add oil, blending until well combined after each addition. Reserve 1/4 cup juice mixture. Refrigerate remaining juice mixture until ready to use.
• Heat greased grill to medium-high heat. Brush pear halves and jicama slices with some of the reserved juice mixture. Grill 5 to 8 min. or until tender, turning after 3 min. and brushing with remaining reserved juice mixture. Remove from grill. Cut pears into slices and cut jicama into sticks.
• Combine pears, jicama, chickpeas, nuts and cheese in large bowl. Add greens; mix lightly. Drizzle with remaining juice mixture; toss to coat.

GRILLED BEEF, JíCAMA, AND APPLE SALAD

Steps:

• Heat a grill pan over medium-high heat. Season the steak with the salt and pepper and grill until medium-rare, 3 to 4 minutes per side. Let the meat rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
• In a small bowl, combine the lime juice, vinegar, and sugar and whisk until the sugar is partially dissolved. Using the shredder attachment of a food processor, shred the jícama and apples; transfer to a bowl. Add the cilantro, lime zest, jalapeño, and dressing, and toss to combine.
• To serve, mound 1 1/2 cups of the salad into each serving bowl and top with about 7 slices of beef. Garnish each bowl with additional cilantro leaves and about 2 teaspoons of toasted peanuts. Serve immediately.

GRILLED SOFT SHELL CRABS WITH JICAMA SALAD

Steps:

• Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tablespoons olive oil and 4 tablespoons lime juice. Season with salt, mix well and set aside.
• In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado and remaining chopped cilantro. Dress with remaining lime juice, season with salt, mix gently and set aside.
• Lightly brush a hot grill or grill pan with 1 tablespoon of olive oil. Brush crabs with remaining 2 tablespoons oil, then place on grill and cook until firm, about 2 or more minutes on each side.
• To serve, divide jicama salad and tomato-avocado salsa between four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

GRILLED CHICKEN AND JICAMA SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Preheat ridged grill pan.
• For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste.
• In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette.
• In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes.
• Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette.
• Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.