Blueberry Halibut

By Tonya_Speed

NUTRITION per serving: 300 Calories; 9g Fat; 37g Protein; 15g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 219mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 1/2 Fruit; 1 Fat. Points: 6

Ingredients

• 4 (6-oz.) halibut fillets (or other firm-fleshed white fish), about 1” thick
• 1 1/2 cups fresh blueberries, rinsed and drained
• 1/4 cup plus 1 teaspoon chopped fresh sage, divided
• 3/4 teaspoon black pepper, divided
• 1 cup coarsely crushed garlic croutons
• 1 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• Non-aerosol cooking spray

Preparation

Step 1

In a medium bowl, use a potato masher or fork to mash 3/4 cup of the blueberries. Stir in remaining blueberries, 1 teaspoon of chopped sage and 1/2 teaspoon of pepper; cover and chill until ready to serve. In a small bowl, combine crushed croutons, 1/4 cup of chopped sage, orange peel and remaining pepper. Add orange juice and olive oil, stirring until lightly moistened; set aside. Preheat grill to MEDIUM; lightly grease the rack with cooking spray. Grill fish, uncovered, for 5 minutes; carefully turn and top evenly with crouton mixture, gently pressing it onto the fish. Grill for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. To serve, place fish on a serving platter and serve with blueberry sauce.

SERVING SUGGESTION: Whole wheat couscous and a big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure croutons are gluten free or make your own by toasting up some gluten free bread sprinkled with a little garlic powder.