For the glaze
Boil water in a sauce pot. Dip the peaches in until the skin gets soft and can be peeled. 15-20 seconds. Pit them.
Peel the oranges. Try to get as much of the white off as you can
Place 4 cups water in a LG sauce pot. Cube the peaches and orange. Add to the pot. Bring to a boil and simmer until reduced by at least half
Cool and place in a blender.
Once well blended, return to pot. Heat again. Add honey, bourbon, lemon juice, and brown sugar.
When boiling, thicken with cornstarch mix. Thicken until it is a nice glaze consistency. Use more if needed.
For the fish
Roll out tin foil a little longer then twice the length of each fillet
Place each filet on one end of foil. Sprinkle garlic, lemon juice, and brown sugar on them evenly. Fold foil back over filet and roll all edges
Place on outer edges of the preheated low temp. BBQ. If it has a hot spot keep away. Close lid and cook for twenty minutes. Or until fish just gets flaky. Don't overcook. When done, plate and serve with warm citrus glaze.
