Preheat your grill on high heat for at least 15 minutes, covered.

Meanwhile, tear off/cut off a rectangular piece of heavy duty aluminum foil so that it is several inches bigger on all sides than the fillet that you will be grilling. Crimp the edges of the foil, creating your own "rimmed baking sheet". This will keep your salmon from sticking to the grill and is such an easy way to transfer it on and off the grill, but at the same time get a great grilled flavor.

Season the fish with salt and ground black pepper. You can use either steelhead trout or salmon. I was using steelhead trout when these pictures were taken, but both types of fish work equally well. You can also use any size fillet, there is enough glaze for a large fillet, or you can make a smaller fillet and not use all the glaze, serving the remaining glaze on the side, if you'd like.

Brush it with about 1/2 - 1 Tablespoon of olive oil, depending on the size of your fillet (you can use any oil that you like). Place the seasoned fish on the hot grill, reducing the heat to medium high.

Meanwhile, make the sauce. (You can also make the sauce in advance and have it ready to go when the fish is grilling.)

Heat the remaining 1/2 Tablespoon of oil in a small saucepan. Add the onion or shallot, poblano pepper, and garlic, cooking on medium low heat for about 3-5 minutes, just until tender. Add the orange marmalade and the soy sauce. Mix to combine and bring to a boil. Simmer for just a minute. Add the lime zest and juice, mix to combine and take the sauce off the heat.

When the fish fillet is halfway cooked (you will see the edges of the fillets turning pink), spoon the orange glaze all over the surface of the fish. Keep grilling until the fish is completely cooked and then take off the grill.

The whole fillet should cook for a total of 8-15 minutes on the grill on medium high heat. A smaller fillet will cook for 8 minutes and really large fillets 15 minutes. Don't overcook the fish or it will be dry.

Use a thin spatula to go all the way around and underneath the fish and then use 2 large spatulas to transfer the fish to a serving platter. The fish skin will stick to the foil as it cook and it's so easy to take the fillet off the foil, leaving the skin behind. Garnish with fresh cilantro and other fresh herbs, like green onions, parsley or dill.