(4 servings)

1 cup blueberries
1 teaspoon snipped fresh sage
½ teaspoon black pepper

4 5- to 6-ounce fresh or frozen halibut steaks or fillets, about 1-inch thick
1 cup garlic croutons, coarsely crushed
¼ cup snipped fresh sage
1 teaspoon finely shredded orange peel
¼ teaspoon black pepper
2 tablespoons orange juice
1 tablespoon olive oil

In a medium bowl mash ¾ cup of blueberries with a potato masher or a fork. Stir in remaining ¼ cup blueberries, teaspoon of fresh snipped sage, and ½ teaspoon of black pepper. Set aside until ready to serve.

Rinse fish; pat dry. In a small bowl combine crushed croutons, ¼ cup fresh snipped sage, orange peel, and ¼ teaspoon black pepper. Stir in orange juice and 1 tablespoon of 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; grill as above.)

To serve, place fish on serving platter. If desired, drizzle fish with additional olive oil. Serve with the blueberry sage sauce.

Credit: Better Homes and Garden New Cookbook Limited Edition

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