Grilled Halibut with Blueberry Pepper Jam - 8g Carbs, 1g Fiber
From: www.bhg.com
Fresh blueberry jam and a garlic-crouton coating add a burst of flavor
to tender white fish. Serve it at your next dinner party.
Prep: 25 minutes
Grill: 12 minutes
4 5 to 6 oz fresh or frozen halibut steaks or fillets, or
sea bass or salmon fillets, about 1-inch thick
1 cup fresh blueberries
1 tsp snipped fresh sage
1/2 tsp freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1/4 cup snipped 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)
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 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.
Servings: 4
nutrition per Serving:
222 Calories, 7g Total Fat, 1g Saturated Fat, 45mg Cholesterol,
99mg Sodium, 8g Carbs, 1g Fiber, 30g Protein
Vitamin C (DV%) 14, Calcium (DV%) 9, Iron (DV%) 8,
Exchanges: 1/2 Fruit, 4 Very Lean Meat, 1 Fat
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