Ingredients

4 servings

　　

Jicama Slaw

Zest and juice of 2 limes

　　A handful of fresh cilantro, finely chopped

　　2 teaspoons hot sauce, such as Tabasco (eyeball it)

　　2 tablespoons vegetable oil (eyeball it)

　　1 jicama, about 1 pound

　　Coarse salt

　　

Fire-Roasted Salsa

1 tablespoon vegetable oil (once around the pan)

　　2 jalapeños

　　1 can diced fire-roasted tomatoes, such as Muir Glen brand, drained

　　2 tablespoons fresh cilantro, finely chopped

　　1 tablespoon fresh mint, finely chopped

　　1/4 red onion, finely chopped

　　Coarse salt

　　

Fish

1/4 cup extra-virgin olive oil (EVOO)

　　4 6-ounce halibut fillets

　　Juice of 1/4 lemon

　　Salt and freshly ground black pepper

　　

Avocado Boats

2 ripe Hass avocados

　　Juice of 1/2 lemon

　　Hot sauce, about 4 teaspoons

　　Coarse salt

　　Extra-virgin olive oil (EVOO), for drizzling

　　

Step 1

Begin with the slaw salad. In a medium bowl, combine the lime zest and juice with the cilantro, hot sauce, and vegetable oil. With a paring knife peel the light brown skin from the jicama; slice 1/4-inch-thick disks, stack the disks up, then cut into 1/4-inch-wide strips. Add the jicama to the dressing and toss it around, then season with salt to taste and reserve.

　　

Step 2

To make the salsa: Heat a medium nonstick skillet over high heat. Add the veg oil and jalapeños and char until blackened on all sides. Remove the pan from the heat and remove the jalapeños to a cutting board. While the peppers cool enough to handle, in a bowl combine the fire-roasted tomatoes with the cilantro, mint, and red onion. Halve the peppers and remove the tops and seeds. Chop the jalapeño and add to the salsa. Toss to combine and season with salt to taste, then reserve.

　　

Step 3

Return the nonstick skillet to the stove with the EVOO in it and heat the oil over medium-high heat. Dress the fish with lemon juice and salt and pepper on both sides. When the oil ripples and begins to smoke, add the fish and cook for 4 minutes on each side, or until firm and opaque.

　　

Step 4

While the fish cooks, cut the avocados in half all the way down to the pit. Twist to separate the avocados. Use a spoon to remove the pits and scoop the flesh from the skin, keeping each half intact. Fill the cavity or “boat” with a little lemon juice, hot sauce, a pinch of salt, and a drizzle of EVOO.

　　

Step 5

To serve, place the fish on a dinner plate and top with the salsa. Pile some jicama alongside. Add an avocado boat to the plate and serve.

　　Rachael Ray's 30-Minute Get Real Meals