Grilled Grouper With Peach Glaze And Corn Salad

Directions

1. For the Glaze: In a saucepan over medium-high heat, combine the peaches (should be about 2 c.), vinegar, sugar and nectar or possibly juice.
2. Bring the mix to a boil, reduce the heat to medium-low and simmer, stirring frequently, till the peaches soften and the liquid thickens, 20 to 30 min.
3. Strain the glaze, pressing on the solids with a spatula or possibly the back of a spoon; throw away the solids. Set the glaze aside to cold to room temperature. (May cover and chill 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 min.
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 till cooked through, 4 to 6 min. Remove from the heat and brush lightly with the reserved glaze. Serve with the Corn Salad.
9. This recipe yields 4 servings.
10. Comments: A light dusting of lemon-pepper seasoning on the fish provides just the right contrast to the sweetness of the glaze. For an extra kick, coat the grouper with a fiery curry or possibly Cajun spice rub just before grilling. I serve it with Corn Salad.