Ingredients Jump to Instructions ↓

  1. 4 Grouper fillets - (6 to 8 oz ea)

  2. (may substitute red snapper or redfish)

  3. 2 tablespoons 30ml Lemon-pepper seasoning

  4. Coarse salt - to taste

  5. Vegetable oil - as needed

  6. Corn Salad - (see recipe)

  7. Galze

  8. 3 Ripe but firm peaches - peeled, chopped

  9. 1 tablespoon 15ml Cider vinegar

  10. 1/4 cup 49g / 1.7oz Granulated sugar

  11. 1 cup 237ml Peach nectar

  12. (or white grape juice)

Instructions Jump to Ingredients ↑

  1. For the Glaze: In a saucepan over medium-high heat, combine the peaches (should be about 2 cups), vinegar, sugar and nectar or juice.

  2. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring frequently, until the peaches soften and the liquid thickens, 20 to 30 minutes.

  3. Strain the glaze, pressing on the solids with a spatula or the back of a spoon; discard the solids. Set the glaze aside to cool to room temperature. (May cover and refrigerate for up to 3 days.)

  4. Preheat the grill on high. Pour half of the glaze into a small bowl and set aside; keep the remaining glaze near the grill.

  5. Season both sides of each fish fillet with lemon-pepper and salt to taste.

  6. Lightly brush the grill rack and both sides of the fish with oil. Grill the fish over high heat for 3 to 4 minutes.

  7. Using a long-handled spatula, carefully turn the fish. Baste the grilled side of the fish generously with the peach glaze, discarding the rest of the basting glaze.

  8. Grill the fish until cooked through, 4 to 6 minutes. Remove from the heat and brush lightly with the reserved glaze. Serve with the Corn Salad.

  9. This recipe yields 4 servings.


Send feedback