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Grilled Halibut with Blueberry-Pepper Sauce

Makes: 4 servings
Prep 25 mins Grill 12 mins
Grilled Halibut with Blueberry-Pepper Sauce
Ingredients
  • 4 5 - 6  ounces  fresh or frozen halibut steaks or fillets or sea bass or salmon fillets, about 1 inch thick
  • 1 1/2  cups  fresh blueberries, rinsed and drained
  • 1  teaspoon  chopped fresh sage
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  garlic croutons, coarsely crushed
  • 1/4  cup  chopped 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)
  •  Lemon or orange wedges (optional)
  •  Finely shredded orange peel (optional)
  •  Fresh sage leaves (optional)
Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For blueberry-pepper jam: In a medium bowl, use a potato masher or fork to mash 3/4 cup of the blueberries. Stir in the remaining 3/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve.

2. In a small bowl, combine crushed croutons, the 1/4 cup sage, the 1 teaspoon orange peel, and the 1/4 teaspoon pepper. Add orange juice and the 1 tablespoon olive oil, stirring until lightly moistened; set aside.

3. Lightly grease the rack of a grill. For a charcoal grill, place fish, skin sides up if using fillets, on the rack of an uncovered grill directly over medium coals. Grill for 5 minutes. Turn fish; 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. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)

4. To serve, place fish on a serving platter. Serve with blueberry-pepper jam. If desired, drizzle fish with additional olive oil. If desired, garnish with lemon wedges, additional orange peel, and sage leaves.

Nutrition Facts (Grilled Halibut with Blueberry-Pepper Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 222,
  • Fat, total (g) 7,
  • chol. (mg) 45,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • fiber (g) 1,
  • pro. (g) 30,
  • sodium (mg) 101,
  • Percent Daily Values are based on a 2,000 calorie diet

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