2 fresh fish; med/large fillets of firm white fish like snapper, bass, or grouper
1 Scotch Bonnet pepper, minced
1/2 cup fresh orange juice
1/4 cup plus 1 Tbl. Savannah Bee Company Grill Honey
1/2 tablespoon olive oil
1 pinch of salt
For the fish glaze: In a small sauce pan saute the hot pepper in a little olive oil over medium heat. Add the orange juice and bring up to a simmer. Simmer for 3-4 minutes and then add the Savannah Bee Company Grill Honey stirring quickly to incorporate. Simmer another minute or two until the glaze has a light syrup consistency. Add a pinch of salt.
For the fish: Prepare your grill and preheat to 375 degrees. Using tongs, wipe the grill bars with a cloth doused with vegetable oil to clean, and allow 2 minutes to return to full heat. This will score your fillets beautifully. Cook for 5-15 minutes per side, depending on fillet thickness, check doneness as needed. Pour the prepared glaze over the cooked fish before serving. Garnish with fresh cilantro or basil.
Serve with steamed baby bok choy and grilled sweet potato planks.