Caribean Fish Fillet

• 3 pounds fish fillets
• 4 each shallots peeled, chopped
• 4 each garlic cloves peeled, minced
• 1 cup orange juice
• 1 cup white wine
• 1/4 cup dark rum
• 2 each limes juiced
• 1/4 cup soy sauce, tamari
• 1/4 cup parsley leaves chopped
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 2 tablespoons rosemary leaves fresh, chopped

1. Remove the skin from the fillet, if necessary, and go over the fillet carefully with your fingers to remove any small bones.
2. Wash and pat dry with paper towels.
3. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently.
4. The fish should still be slightly translucent in the center since it will continue to cook after being taken off the grill.
5. While the fish is grilling, boil down the marinade until it is reduced by half.
6. Spoon a few tablespoons over each portion of fish.
7. Serve immediately.

fish fillets, shallots, garlic, orange juice, white wine, dark rum, soy sauce, parsley, white pepper, salt, rosemary

Taken from recipeland.com/recipe/v/caribean-fish-fillet-36215 (may not work)