Recipe Instructions:
2 whole peaches, peeled, pits removed, and mashed (about 1 cup)
1/2 cup sugar
Juice of half a lemon
1 to 2 teaspoons minced serrano chiles
1 teaspoon unsalted butter
1 tablespoon good bourbon
2 to 4 tablespoons warm water
Salt and freshly ground pepper
two 1-pound, skin-on Arctic char fillets
Combine mashed peaches, sugar, and lemon juice in a small saucepan over medium-high heat. Bring mixture to a simmer and cook for 10 minutes. Stir in chiles. Cook for 5 to 10 minutes more, until the jam is thickened. Stir in butter and bourbon. Thin the glaze with warm water to the consistency of cold maple syrup. Season it with salt to taste.
Preheat oven to 400° F. Position one rack in the top half of the oven. Line a baking sheet with tin foil and oil the foil. Place fish skin side down on the sheet. Season fish with salt and pepper.
Bake fish for 12 minutes. Remove it from the oven and use a pastry brush to apply a thin coating of glaze over the top of the fish.
Turn on the broiler, and broil fish for 2 minutes to brown the tops of the fillets. Take the fish out of the oven, and apply a second coating of glaze.
Serve hot.
