Rub the fish fillets with a little oil and season with Paradise City Rub. Slice the oranges into rounds about 6–8 mm thick. Preheat the grill to around 150°C for indirect or low direct heat. Place the orange slices on the grill grate and set the fish fillets on top of them. Grill until the desired doneness is reached (ideally, an internal temperature of about 55°C). Use a spatula or burger turner to lift the fillets off the grill along with the orange slices and serve.
Tip: This method also works great for grilling chicken breasts, pork tenderloin, shrimp, and much more. Of course, you can swap out the oranges for lemons or limes if you like.
