Barbecued Fish with Peaches

Barbecued Fish with Peaches 

 Barbecued Fish with Peaches is a celebration of warm-weather cooking—fresh fish kissed by the grill, juicy peaches lightly caramelized, and a balanced glaze that’s sweet, savory, and subtly smoky. This high-value, blog-ready recipe delivers an elegant yet approachable dish ideal for summer entertaining, healthy weeknight dinners, or backyard barbecues.

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Why This Fish & Peach Pairing Works

• Natural harmony – sweet peaches complement delicate fish

• Quick grilling – fish cooks fast and stays moist

• Seasonal appeal – peak-summer flavors shine

• Light yet luxurious – perfect for warm evenings

• Versatile – works with many fish varieties

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Best Fish for Barbecuing with Peaches

Choose firm fish that won’t fall apart on the grill:

• Mahi-mahi

• Halibut

• Salmon

• Swordfish

• Sea bass

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Ingredients

Barbecued Fish

• 4 fish fillets (6 oz each), skin on or off

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• 1 tsp smoked paprika or mild chili powder

Grilled Peaches

• 3 ripe but firm peaches, halved and pitted

• 1 tbsp olive oil

• 1 tbsp honey or maple syrup

Peach BBQ Glaze

• ¼ cup peach preserves or jam

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tbsp soy sauce or Worcestershire sauce

• 1 small garlic clove, grated

• ½ tsp chili flakes (optional)

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How to Make Barbecued Fish with Peaches

Step 1: Prepare the Grill

Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.

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Step 2: Make the Peach BBQ Glaze

In a small saucepan, combine peach preserves, vinegar, Dijon, soy sauce, garlic, and chili flakes. Simmer gently for 3–4 minutes until glossy. Set aside.

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Step 3: Season the Fish

Pat fish dry. Brush with olive oil and season with salt, pepper, and smoked paprika.

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Step 4: Grill the Peaches

Brush peach halves with olive oil and honey. Grill cut-side down for 2–3 minutes until caramelized. Flip briefly, then remove and slice.

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Step 5: Grill the Fish

• Place fish on grill (skin-side down if applicable)

• Grill 3–5 minutes per side, depending on thickness

• Brush with peach BBQ glaze during the final minute

Fish is done when it flakes easily and reaches 137–140°F (58–60°C) internally.

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Serve & Assemble

Arrange grilled fish on plates, top with warm peach slices, and drizzle with extra glaze. Finish with fresh herbs like basil, thyme, or parsley and a squeeze of lemon.

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Delicious Side Dishes

• Grilled corn with chili-lime butter

• Arugula salad with balsamic vinaigrette

• Coconut rice or herbed couscous

• Roasted baby potatoes

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Tips for Perfect Grilled Fish

• Oil the grates, not just the fish

• Avoid moving fish too early—let it release naturally

• Use a fish basket or foil if needed

• Add glaze late to prevent burning

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Variations & Flavor Twists

• Spicy Peach Fish: Add chipotle or cayenne

• Mediterranean Style: Finish with feta and herbs

• Asian-Inspired: Add ginger and sesame oil to glaze

• Foil-Packet Method: Great for delicate fillets

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Make-Ahead & Storage

• Glaze can be made up to 3 days ahead

• Leftover fish keeps 2 days refrigerated

• Excellent cold in salads or wraps

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Nutrition Highlights (Approx. per Serving)

• Calories: 360

• Protein: 34g

• Fat: 14g

• Carbohydrates: 18g

• Naturally gluten-free adaptable

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Final Thoughts

Barbecued Fish with Peaches is summer cooking at its best—fresh, colorful, and bursting with flavor. The contrast of smoky grill marks, sweet fruit, and tender fish makes this dish unforgettable yet refreshingly simple.

🍑🔥 Fire up the grill and let summer shine on your plate.

OTHER RECIPES

A great fish and seafood recipe to try ! 

Ingredients

• 300g fresh snapper, sea bass or salmon fillets
• 2 tbsp vegetable oil
• 2 tbsp mirin or Chinese cooking wine
• 3 peaches, halved and stoned
• Salt
• 3 limes
• Soy sauce

Instructions 

Cut the fish into thick strips and brush with vegetable oil and mirin or cooking wine. 

Brush the peach halves with oil and sprinkle with salt.

 Put the peaches on the barbecue, cut side down and cook for 7-8 minutes until golden. 

At the same time, cook the fish on the barbecue for 2-3 minutes each side until tender. 

Meanwhile, squeeze the juice from the limes, then hollow out the lime halves. 

Fill these with equal quantities of soy sauce and the freshly squeezed lime juice for dipping. 

Serve the fish, peaches and dip straight away, alongside the ceviche, but on separate plates. 

The fish and seafood recipe is ready to serve....enjoy ! 

fish-and-seafood-bisque recipe

Barbecued Fish with Peaches Video :