Grilled Grouper With Peach Glaze And Corn Salad

Recipe Ingredients

4		Grouper fillets - (6 to 8 oz ea)
		= (may substitute red snapper or redfish)
2 tablespoons	30ml	Lemon-pepper seasoning
		Coarse salt - to taste
		Vegetable oil - as needed
		Corn Salad - (see recipe)
		Galze
3		Ripe but firm peaches - peeled, chopped
1 tablespoon	15ml	Cider vinegar
1/4 cup	49g / 1.7oz	Granulated sugar
1 cup	237ml	Peach nectar
		= (or white grape juice)

Recipe Instructions

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

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.

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.)

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

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

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

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.

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.

This recipe yields 4 servings.

Source:
The Washington Post, 06-27-2001

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