4 (¾-to 1-inch) fillets of mild white fish, (4 to 5 oz. each) purchased fresh from Abundant Seafood
Olive oil and lemon juice, for rubbing
Kosher salt
Freshly ground black pepper
The Lee Bros. fresh peach relish, for topping
For the fresh peach relish from The Lee Bros. Southern Cookbook by Matt and Ted Lee:
2 large ripe peaches (4-6 oz. each), washed, pitted, and finely diced
2 Tbs. seeded, minced fresh jalapeño pepper (about 1 small jalapeno)
1/2 cup diced red onion (1 small or ½ medium onion)
1/4 cup coarsely chopped cilantro
1 large navel orange, supremed (cut segments with no pith or membrane) with juice
2 Tbs. white wine vinegar
½ cup extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Build a very hot charcoal fire in your grill; so hot that if you hold your hand a few inches away from the grill, you can only hold it there for a few seconds. If using a gas grill, heat on high flame until similarly hot. Clean and oil the grate before cooking the fish for minimal sticking. Brush both sides of the fish fillets with olive oil, lemon juice, and salt and pepper. Grill them for three to four minutes on each side. They should be slightly firm to the touch. Serve with the peach relish.
For the fresh peach relish from The Lee Bros. Southern Cookbook by Matt and Ted Lee:
Prepare the relish by thoroughly mixing the peaches, jalapeño, onion, cilantro, orange, vinegar, and six tablespoons olive oil together in a large bowl. Season to taste with salt and pepper. Cover and let stand in the refrigerator until ready to serve, but not more than 24 hours.
A roundup of summer recipes featuring the sultry season’s bounty of figs, peaches, and watermelon
