Grilled Halibut with Blueberry-Pepper Sauce - 8g Carbs, 1g Fiber
From: Better Homes and Gardens Heart Healthy Living
www.my.hearthealthyonline.com
Prep: 25 min
Grill: 12 min
Servings: 4
4 5 to 6oz 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 tsp chopped fresh sage
1/2 tsp freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1/4 cup chopped fresh sage
1 tsp finely shredded orange peel
1/4 tsp freshly ground black pepper
2 Tbsp orange juice
1 Tbsp olive oil
Olive oil (optional)
Lemon or orange wedges (optional)
Finely shredded orange peel (optional)
Fresh sage leaves (optional)
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.
Servings: 4
Nutrition per Serving:
222 Calories, 7g Total Fat, 1g Saturated Fat, 45mg Cholesterol,
101mg Sodium, 8g Carbs, 1g Fiber, 30g Protein
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