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Grilled Halibut with Blueberry Jam




Source of Recipe


friend


List of Ingredients




Chicken Grilled Halibut With Blueberry-Pepper Jam

Yield: 4 servings

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)


Jam:
3/4 c blueberries
1/4 c blueberries
1 tsp sage
1/2 tsp pepper


Recipe



• 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. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
• 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.