Mix orange juice with soy sauce, honey, sesame oil, ginger and 1 Tbsp. of the Pyramid Peak. Pour about two thirds into a small saucepan and reserve remaining to baste fish. Preheat a well-oiled grill to medium-high. Rinse fish inside and out and pat dry with paper towels. Use a basting brush to coat inside cavity with some of the reserved glaze. Stuff cavity with lemon slices, scallion pieces and cilantro. Use several toothpicks to secure the cavity closed, enough so that filling won’t fall out. Rub outside of fish generously with remaining Pyramid Peak. Grill for about 5 to 8 min. per side depending on size; you want fish to be cooked through and charred a bit but not overdone. While fish cooks, bring remaining glaze to a simmer in the small saucepan. Simmer, stirring occasionally, until just thickened. Drizzle over fish just before serving.