Rinse fillets under cold water, pat dry. Place fillets in a large re-sealable plasic bag or 13x9x2-inch non-metal baking dish. Add wine, oil, vinegar, hot sauce, peach, garlic, basil, salt and pepper. Turn fillets gently to cover evenly with marinade. Reseal bag or cover dish and refrigerate at least 2 hours, turning fillets occasionally.
Prepare grill. Drain marinade from fillets; reserve one half for basting, dicard remainder. Arrange fillets on grill 4 to 6 inches from medium-hot coals. Cook, basting frequently, until fillets flake easily when tested with a fork, 6 to 8 minutes. Or, broil about 6 inches from heat.
Peach Mint Chutney
Sauté garlic and shallot in oil for 5 minutes. Add peaches and jalepenos, cook for 3 minutes. Add remaining ingredients. Cook and simmer over mediuim-low heat for 5 minutes. Refrigerate until chilled. Serve on ths side with grilled fish.
Makes 2 cups.
