Post by Rita on Dec 30, 2010 14:35:38 GMT -6
* 4 5- to 6-ounce fresh or frozen halibut steaks or fillets or sea bass or salmon fillets, about 1 inch thick
* 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 orange peel
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons orange juice
* 1 tablespoon olive oil
* Olive oil (optional)
* Lemon or orange wedges (optional)
* Finely shredded orange peel (optional)
* Fresh sage leaves (optional)
Directions
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.
In a small bowl, combine crushed croutons, the 1/4 cup sage, the 1 teaspoon orange peel, and the 1/4 teaspoon pepper. Add orange juice and the 1 tablespoon olive oil, stirring until lightly moistened; set aside.
Lightly grease the rack of a grill. For a charcoal grill, place fish, skin sides up if using fillets, on the rack of an uncovered grill directly over medium coals. Grill for 5 minutes. Turn fish; 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 a serving platter. Serve with blueberry-pepper jam. If desired, drizzle fish with additional olive oil. If desired, garnish with lemon wedges, additional orange peel, and sage leaves.
* 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 orange peel
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons orange juice
* 1 tablespoon olive oil
* Olive oil (optional)
* Lemon or orange wedges (optional)
* Finely shredded orange peel (optional)
* Fresh sage leaves (optional)
Directions
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.
In a small bowl, combine crushed croutons, the 1/4 cup sage, the 1 teaspoon orange peel, and the 1/4 teaspoon pepper. Add orange juice and the 1 tablespoon olive oil, stirring until lightly moistened; set aside.
Lightly grease the rack of a grill. For a charcoal grill, place fish, skin sides up if using fillets, on the rack of an uncovered grill directly over medium coals. Grill for 5 minutes. Turn fish; 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 a serving platter. Serve with blueberry-pepper jam. If desired, drizzle fish with additional olive oil. If desired, garnish with lemon wedges, additional orange peel, and sage leaves.