Prepare Jicama Salsa. Place halibut filets into a large baking dish or a resealable plastic bag. 

In a small bowl, whisk together olive oil, lime juice, thyme, and rosemary. Pour marinade over halibut or pour into plastic bag, cover or reseal, and refrigerate at least 2 hours but no more than 4 hours. 

Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat. 

Remove halibut from marinade and discard marinade. Grill halibut approximately 5 minutes on each side or until a meat thermometer registers an internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source. Carefully remove the halibut from the grill and transfer onto individual serving plates. Serve with Jicama Salsa.. 

Approximately cooking times for halibut: 

1/4 to 1/3-inch - 3 to 4 minutes 
1/2 to 3/4-inch - 4 to 6 minutes 
1 to 1 1/2-inch - 8 to 12 minutes

Makes 6 servings.

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

In a large bowl, combine jicama, cilantro, lime juice, chili powder, salt, cucumber, and orange; cover and refrigerate for 2 hours.

Each Serving Totals - 8.5 Fat Grams, 264.7 calories, 6 WW Points