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Grilled Halibut and Kiwi with Blackberry Glaze

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Submitted by: garland.francis

 

A fresh blackberry glaze is the perfect accompaniment to this lemony grilled fish.
 

Ingredients

  • 6 1 1/2 inch thick halibut or snapper
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 kiwi, peeled and sliced
  • 1 1/2 cups fresh blackberries
  • 1/2 cup white port
  • Zest from 1 lemon
  • 3 teaspoons cornstarch
  • 1 cup chopped pecans

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Method

In a blender, puree blackberries. In a medium heavy saucepan, heat wine, blackberries, cornstarch, and lemon peel over medium heat. Simmer for 5-10 minutes, stirring occasionally, until it starts to thicken. Remove from heat. Sauce will thicken when removed from heat. Pour 1/2 cup in a small container to use as marinade. Heat grill to medium high. Wipe grill with a vegetable oil, but not too heavy or fish will burn. Salt and pepper fish. Brush fish with marinade while grilling. Grill 4-5 minutes on each side. Insert a metal skewer into side of fish, all the way to center. If it inserts easily, fish is done. Remove from grill. Place fish on platter and pour remaining blackberry glaze over fish. Garnish with kiwi slices and sprinkle with pecans.

 

Notes: We don't see a lot of recipes done with blackberries, except for pies. I love blackberries and since they cost so much, I like to stretch them as far as I can. This recipes takes under 25 minutes to prepare and doesn't heat up the kitchen.

 

Number of Servings: 6

 

Submitted by: garland.francis ()

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