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1
Position one oven rack on the top and one in the middle.
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2
Set the oven to broil and prepare a grill or a grill pan.
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3
Cut four pieces of Reynolds wrap foil, large enough to enclose each fillet.
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4
Chutney.
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5
Cut, pit and quarter the peaches, then brush each side of the quarters with a thin coat of the 1 tbs. of honey.
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6
Place the peaches on the grill, turning onto each quartered side until grill marks are set.
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7
Remove from grill and allow to cool.
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8
Dice onions and place in a bowl, chop the herbs and place in the bowl, add the lemon zest.
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9
In a small bowl, add the lemon juice, honey, olive oil and salt and pepper.
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10
Mix together to form a dressing, set aside.
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11
Dice peaches in similar size to the onions, place in the same bowl.
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12
Pour the dressing over the peaches and stir gently.
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13
Cover bowl with plastic wrap and refrigerate while prepping fish.
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14
Fish.
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15
Pat fillets dry and place each one onto a sheet of Reynolds wrap.
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16
Do not close the foil yet. In a small bowl, mix the honey with the paprika, garlic powder, and salt and pepper. Brush both sides of each fillet with the honey mixture. Place each piece of foil with a glazed fish in it side by side on the dish (point the foil up around the side of each fish, but don't cover the fish or close the foil yet).
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17
Broil the fish uncovered for 2-3 minutes. Carefully remove hot dish, lower oven temperature to 350.
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18
Divide the chutney evenly among each fillet. Wrap the foil up into a pouch over each fillet.
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19
Bake for 15 minutes, then carefully remove dish and let the pouches sit for 3-5 minutes, serve.
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20
This dish would go well with a side of brown rice. Enjoy!
