Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

·         4 barramundi fillets, about 5–6 oz each

·         2 tablespoons olive oil, divided

·         1/2 teaspoon kosher salt, plus more to taste

·         1/4 teaspoon black pepper

·         1/4 cup hot honey

·         1 tablespoon fresh lime juice

·         1 teaspoon soy sauce or tamari

·         1 small garlic clove, grated or finely minced

·         Optional: lime wedges and cooked rice or greens for serving

Fresh Peach Salsa:

·         2 ripe peaches, diced

·         1/4 cup finely diced red onion

·         ¾ cup of chopped red pepper

·         1 small jalapeño, seeded and finely diced

·         1/4 cup chopped fresh cilantro

·         1 tablespoon fresh lime juice

·         Pinch of kosher salt

Directions:

1.      Make the peach salsa: In a medium bowl, combine peaches, red onion, red pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently and set aside while you cook the fish.

2.      Prepare the glaze: In a small bowl, whisk together hot honey, lime juice, soy sauce or tamari, garlic, and 1 tablespoon olive oil.

3.      Season the barramundi: Pat fillets dry with paper towels. Season both sides with salt and pepper.

4.      Grill the fish: Preheat grill to medium-high heat and lightly oil the grates. Brush barramundi with the remaining 1 tablespoon olive oil. Place fillets on the grill and cook for 3–4 minutes per side, depending on thickness, until the fish is white and flakes easily.

5.      Glaze and finish: During the last 1–2 minutes of grilling, brush the hot honey glaze over the barramundi. Flip once if needed and brush again, letting the glaze warm through and become glossy without burning.

6.      Serve: Top each fillet with fresh peach salsa. Serve with lime wedges, extra cilantro, and rice or greens if desired.