Directions

1. For the peach salsa, in a medium bowl stir together peaches, bell pepper, jalapeño, onion, cilantro, mint, 2 tablespoons of the lime juice, 1 tablespoon of the honey, and salt and pepper to taste; cover and refrigerate at least 30 minutes.
2. Meanwhile, coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). In a small bowl stir together remaining 2 tablespoons lime juice, remaining 2 tablespoons honey plus cayenne and salt; spoon over fillets.
3. Place fillets on grill. Grill, covered, 5 to 7 minutes per side or until fish flakes easily with a fork. Serve with chilled peach salsa.