Step 1

Rinse off your fish with cold water and pat dry with paper towels.

Step 2

Cut the fish into 3/4" cubes.

Step 3

Season well with the salt, pepper, garlic powder, and onion powder.

Step 4

Place the seasoned fish cubes into a bowl and toss with the olive oil until they are evenly coated.

Step 5

Preheat your flat top griddle over medium to medium-high heat and put some butter down in the middle of the griddle. When it begins to bubble, spread your fish out over the butter.

Step 6

Let the butter brown the bottom of the fish and then flip once, after about 1 1/2 minutes.

Step 7

Sprinkle the sugar on top of the fish immediately after flipping, and let it cook for another 1 1/2 minutes before turning again.

Step 8

Pour the orange liqueur and the orange juice over the fish, cover with a melting dome, and let cook for one more minute.

Step 9

Remove from the grill and pile into tortillas.

Step 10

Top with shredded cabbage, your favorite hot sauce, and heaps of the peach salsa in the recipe below.