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Grilled Halibut with Blueberry Ginger Sauce

Course Main Dish
Servings 4 people

Ingredients

  • 2 cups Blueberries set ½ to the side
  • 3/4 teaspoons Ginger minced
  • 2 teaspoons Light Agave
  • 1/2 teaspoon Grapefruit Zest
  • 1 tablespoon Grapefruit Juice
  • 1/4 teaspoon curry

Instructions

  • Over low heat, cook the 1 ½ cups of blueberries, mashing lightly. Add the remaining ingredients. Cook for 20 minutes, stirring and mashing the blueberries. Add the remaining ½ cup of blueberries. Do not mash. Stir periodically. If the sauce becomes too thick, add up to a couple tablespoons of water. Set to the side.
  • Serve over the fish. You can serve it hot or at room temperature. You can make the sauce a day or two ahead. Either reheat or allow to get to room temperature.

Notes

I served it over a mixed green salad with a Ginger & Honey Balsamic Vinegar and Extra Virgin Olive Oil.
Now it’s time for the grilled fish.  I don’t need to tell you how to do that.  You already know!
Just follow those guidelines:
Clean, hot, oiled grill
Dried, oiled fish
10 minutes total cooking time for every inch of thickness