Drizzle oil into a hot pan and cook shallots, garlic and ginger. Add (rinsed) fresh blueberries and stir. Add vinegar, cinnamon stick, sugar and salt. Cover and simmer for 15 minutes. Remove from heat and serve at room temperature.
Cut fish into 4 oz portion fillets. Rub with oil and season with salt and freshly ground black pepper. Cook in a pan over medium high heat, about 2 minutes per side depending on thickness. Serve each with 2 tbsp chutney.