grilled halibut with blueberry-pepper jam
categories:  BBQ | Fish | Halibut   

Prepared: 2005-08-12

Ingredients:

• 4 5- to 6-ounce fresh or frozen halibut steaks or fillets, or sea bass or salmon fillets, about 1-inch thick
• 1 cup fresh blueberries
• 1 teaspoon snipped fresh sage
• 1/2 teaspoon freshly ground black pepper
• 1 cup garlic croutons, coarsely crushed
• 1/4 cup snipped fresh sage
• 1 teaspoon finely shredded orange peel
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• Olive oil (optional)

Preparation:

• Thaw fish, if frozen. Rinse fish; pat dry.
• In a small bowl combine crushed croutons, the 1/4 cup sage, the orange peel, and 1/4 teaspoon pepper.
• Stir in orange juice and 1 tablespoon olive oil until lightly moistened; set aside.
• For a charcoal grill, grill fish, skin side up if using fillets, on the greased rack of an uncovered grill directly over medium coals for 5 minutes.
• Turn and top fish evenly with crouton mixture, gently pressing onto fish.
• Grill for 7 to 10 minutes more or until fish flakes easily when tested with a fork.
• To serve, place fish on serving platter.
• If desired, drizzle fish with additional olive oil.
• Serve with Blueberry-Pepper Jam.
  
  
  Blueberry-Pepper Jam:
• In a medium bowl mash 3/4 cup of the blueberries with a potato masher or fork.
• Stir in remaining 1/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper.
• Cover and chill until ready to serve.

makes 4 servings @ 222 calories per serving