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Grilled Halibut With Blueberry Pepper Jam Recipe

Ingredients

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

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Reviews & Comments 3

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  • dariana 16 years ago
    The flavor combo truly rocks. Hope you all will enjoy.
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  • mrslava 16 years ago
    interesting
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  • tinam 16 years ago
    Wow what an exciting flavorful recipe for these types of fish...most excellent. I will try this one tomorrow...happen to have salmon on hand! Thx TinaM
    Was this review helpful? Yes Flag

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