Grilled halibut with blueberry-pepper jam
(4) 5- to 6-ounce fresh or frozen 1-inch-thick halibut steaks, halibut fillets, sea bass fillets, or salmon fillets
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 lemon peel
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon olive oil
Olive oil (optional)
Lemon or orange wedges (optional)
Finely shredded lemon peel (optional)
Fresh sage leaves (optional)
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 lemon peel, and the 1/4 teaspoon pepper. Add lemon juice and the 1 tablespoon olive oil, stirring until lightly moistened; set aside.
3. Lightly grease the grill rack. For a charcoal grill, place fish, skin sides up if using fillets, on the grill rack directly over medium coals. Grill, uncovered, for 5 minutes. Turn fish; top fish evenly with crouton mixture, gently pressing it 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 over heat. Cover; grill as above.)
4. Serve fish with blueberry-pepper jam. If desired, drizzle fish with additional olive oil. If desired, garnish with lemon wedges, additional lemon peel, and sage leaves. Makes 4 servings.
222 cal., 7 g total fat 1 g sat. fat), 45 mg chol., 101 mg sodium, 8 g carb., 1 g fiber
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