Halibut With Blueberry Sauce

Ingredients:
4 5 - 6 ounces halibut steaks
1 1/2 cups fresh blueberries, rinsed and drained
1/4 cup plus 1 TSP fresh sage, chopped, divided
1/2 TSP freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1 TSP orange peel, finely shredded
1/4 TSP freshly ground black pepper
2 TBSP orange juice
1 TBSP olive oil

Method:
Rinse fish; pat dry with paper towels. For blueberry-pepper jam: In a medium bowl, use a potato masher or fork to mash 3/4 cup of the blueberries. Stir in the remaining 3/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve. In a small bowl, combine crushed croutons, the 1/4 cup sage, the 1 teaspoon orange peel, and the 1/4 teaspoon pepper. Add orange juice and the 1 tablespoon olive oil, stirring until lightly moistened; set aside. Lightly grease the rack of a grill. Preheat grill, reduce heat to medium. Place fish, skin sides up if using fillets, on the grill of an uncovered grill. Grill for 5 minutes. Turn fish; 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. To serve, place fish on a serving platter. Serve with blueberry-pepper jam.