Title: Caribean Fish Fillet
Categories: Fish
Yield: 6 Servings
| 3 | lb | Fillet, white fillet 3/4-in |
| 4 | | Shallots, peeled and chopped |
| 4 | | Cloves garlic, peeled and mi |
| 1 | c | Orange juice |
| 1 | c | White wine |
| 1/4 | c | Dark rum |
| 1 | | Juice of 2 limes |
| 1/4 | c | Soy sauce |
| 1/4 | c | Chopped parsley |
| 1/4 | ts | White pepper |
| 1/4 | ts | Salt |
| 2 | tb | Fresh chopped rosemary (2 t |
REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet
carefully with your fingers to remove any small bones. Wash and pat dry
with paper towels. Grill the fish for 3 to 4 minutes on a side, depending
on thickness, turning gently. The fish should still be slightly translucent
in the center since it will continue to cook after being taken off the
grill. While the fish is grilling, boil down the marinade until it is
reduced by half. Spoon a few tablespoons over each portion of fish. Serve
immediately. Note: The fish may also be served at room temperature or
chilled.