Grilled Halibut with Fresh Blueberry Salsa

Ingredients

• 1 ½ pounds fresh halibut, (about 6 ounces per portion)
• 2 teaspoons extra virgin olive oil
• 1 ½ teaspoons cajun seasoning, or your favorite spicy salt-free seasoning
• sea salt to taste
• 1 ¼ cups fresh blueberries, washed and dried
• 1 ½ teaspoons fresh lime juice, divided
• 2 teaspoons natural cane sugar
• 1 pinch chipotle powder, or spicy ground chiles
• 1 pinch cracked black pepper
• 4 teaspoons filtered water
• ½ cup fresh corn, cooked 1 minute, cut from cob
• ¼ cup colorful tomatoes, cleaned, diced
• ¼ cup fresh cucumber, cleaned, seeded and diced
• 1 ½ teaspoons jalapeño , or spicier serrano chiles, minced
• 1 tablespoon fresh basil leaves, cleaned, sliced thinly
• 1 pinch sea salt

Instructions

1. For the Halibut: Clean and dry the Halibut fillet. Add to a plate to hold, drizzle with olive oil, rub in seasoning. Set a grill to high heat. Brush with neutral oil (I use expeller-pressed safflower.) Add fish and cook until dark in color. Turn over with tongs and close the grill. Finish cooking until cooked through, about 5 minutes (depending on thickness of the fish.) Remove to a clean plate. Sprinkle with sea salt to taste. Alternately, cook indoors: heat a seasoned cast iron skillet, and proceed as above.
2. Blueberry Salsa: Make the day of using (or up to two days earlier stored in an air-tight glass container in the refrigerator.)
3. For the Blueberry Purée: In a small 6" skillet, add 1/2 cup blueberries, 1t. lime juice , 2 t. sugar, a pinch of chipotle powder, a pinch of pepper and 4 t. filtered water. Bring to a boil, then cover - turn heat down to low, and simmer for 3 - 5 minutes until the blueberries have started to soften and are bright purple. Remove from heat. Cool. Purée in a mini chopper until smooth.
4. Place the remaining ingredients in a bowl: 3/4 cup blueberries (cut large ones in half, leave small ones whole), corn kernels, tomatoes, cucumber, jalapeño, sliced basil and remaining 1/2 t. lime juice. Give a big stir. Add the Blueberry Purée and sea salt to taste. If you like a spicier salsa - add some more jalapeño chiles or serrano peppers. Note - there is a good amount of spice on the fish, and in the blueberry puree.
5. To Serve: Portion the fish or slice into smaller pieces (if making tacos), place on a plate or blackened corn tortillas. Top each portion with Blueberry Salsa and garnish with basil leaves... and some microgreens if you like.

*Fresh Cod works well too, it will naturally flake.