Prepair your grill for indirect heat. You will be grilling on the cooler side.. You want med heat.
Coals on one side of the grill.
Check Salmon for any small or fine bones and remove them.. Brush fillets with olive oil on all sides, Or tuna, or any thick white fish.. Add a little salt and pepper.. Lay fillet on grill grate away from the direct heat. You will be grilling the fish for about 20-25 minutes Or until salmon is opaque. (If using white fish you will cook it for 15-20 minutes or until fish starts to flake.)
Will fish is grilling, in a small bowl mix lemon juice, orange zest and juice, Maple syrup, and bourbon and a pinch of salt & pepper. Mix together. This will be for the glaze..
Brush the glaze on the fillets the last ten minutes of cooking. Do not turn the fish over wile cooking.. Carefully lift fish off the grill using a fish spatula (Or a very wide one). Transfer to plates. I serve this with rice or broccoli..