Grilled Halibut with Blueberry-Pepper Jam
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)
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.
2. 2. For a charcoal grill, grill fish, skin side up if using fillets, on the greased rack of an uncovered grill directly over medium coals (see photo 2, page 305) 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.)
3. 4. To serve, place fish on serving platter. If desired, drizzle fish with additional olive oil. Serve with Blueberry-Pepper Jam.
4. 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