Light a charcoal fire and allow to burn to coals.
For the remoulade, place the egg, mustard and garlic in a bowl and add the oil in three batches, whisking continuously. Stir in the vinegar. You should have a thick mayonnaise. Stir in the spring onions, parsley, dill gherkin, hard-boiled egg and yoghurt. Season generously with Tabasco, salt and pepper.
Brush the fish and peaches with melted butter. Grill the fish over the hot coals, about 12 minutes on each side, depending on the thickness of the fish.
Grill the peaches until just soft, 7 – 8 minutes on each side. Glaze the peaches with the maple syrup and allow to cook for a further 2 - 3 minutes over the coals to caramelise and char slightly.
Top the grilled fish with the peaches and serve with the herb remoulade.
Recipe and styling by Peter Rose; photograph by Bruce Tuck. This recipe originally appeared in A Year of Seasonal Dishes compiled by Food & Home Entertaining and published by Human & Rousseau. Available at good book stores for R350.