Grilled Halibut With Blueberry Pepper Jam
From dariana 17 years ago
- 12 minutes to make
- Serves 4
A no-cook blueberry jam and a citrusy topping made with garlic croutons add extraordinary flavor to grilled halibut, sea bass, or salmon.
Ingredients
- 4 5- to 6-ounce fresh or frozen halibut steaks or fillets, or sea bass or salmon fillets, about 1-inch thick shopping list
- 1 cup fresh blueberries shopping list
- 1 teaspoon snipped fresh sage shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 cup garlic croutons, coarsely crushed shopping list
- 1/4 cup snipped fresh sage shopping list
- 1 teaspoon finely shredded orange peel shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 tablespoons orange juice shopping list
- 1 tablespoon olive oil shopping list
- olive oil (optional) shopping list
How to make it
- 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 (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.)
- 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
People Who Like This Dish 3
- maiko Melbourne, AU
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