Submitted by:The Core Diet

Wonderful light fish perfect for a summer dish!  Pair with a salad such as arugla.


  • 6  1 1/2-inch thick fillets halibut or snapper (about 6 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 kiwis; 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

*Macronutrients below include fruit and nut garnish


    1. In blender, puree blackberries.

    2. In medium-heavy saucepan, heat wine, blackberry puree, cornstarch and lemon peel over medium heat.  Simmer 5-10 minutes, stirring occasionally, until mixture starts to thicken. Remove from heat. (Sauce will thicken further.)

    3. Pour 1/2 cup in small container - for use as marinade.

    4. Heat grill to medium-high. Lightly wipe with vegatable oil.  (Too heavy will burn the fish.)

    5. Season fish with salt and pepper.

    6. Grill 4-5 minutes each side - brushing fish with marinade.

    7. Insert metal skewer through side of fish to center.  If inserts easily, fish is done.  Remove from grill.

    Place fish on platter; garnish with kiwis; sprinkle with pecans.



    Serving size1 fish fillet (1/6 recipe)

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