Grilled Halibut with Blueberry-Pepper Jam

Ingredients

• 4 portions Vital Choice halibut (6 ounces each)
• 1 cup Vital Choice frozen organic blueberries, thawed
• 1/4 cup plus 1 teaspoon snipped fresh sage, divided
• 3/4 teaspoon organic black pepper, divided
• 1 tablespoon Vital Choice extra virgin olive oil
• 1 cup garlic croutons, coarsely crushed
• 1 teaspoon finely shredded orange peel
• 2 tablespoons orange juice

Instructions

1. Make 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, 1 teaspoon sage and 1/2 teaspoon pepper. Cover and chill until ready to serve.
2. Rinse thawed fish and pat dry.
3. In a small bowl combine crushed croutons, 1/4 cup sage, orange peel and 1/4 teaspoon pepper. Stir in orange juice and 1 tablespoon olive oil until lightly moistened; set aside.
4. Grill fish on the greased grate 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 3 to 5 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.)
5. To serve, place fish on serving platter. Serve with Blueberry-Pepper Jam.