Rum Marinated Halibut W/ Tropical Coconut Sauce

• For the marinade
• 1 cup of dark and light rum
• 1/2 cup of coconut milk
• 1/2 cup of brown sugar
• 1/2 cup of bannana liquer
• 1/2 cup of orange liquer
• For the sauce
• 1 cans of cocnut milk
• 1 pint of heavy cream
• 1/2 cup of brown sugar
• 1/2 cup of triple sec
• 1/2 cup of dark rum
• 1/2 cup bannana liquer
• 1/2 can of peaches(dice)
• 1/2 can of mandarin oranges
• For the fish
• 6 3 ounce Halibut filets
• 2 cups of toasted coconut flakes
• for garnish

1. combine all the ingredients for the marinade in a bowl and whisk
2. pour over the fish(use a glass dish) for 1 hour.
3. To toast the coconut
4. put the coconut on a cookie sheet and toast at 325 degrees for about 5 minutes, keep checking the coconut so that it does not burn
5. To make the sauce
6. Heat the coconut milk and heavy cream do not boil, add the brown sugar whisk until incorporated, then add rum, triple sec and bannana liquer bring to a slow boil; when the sauce has come to boil take off the heat and add the fruit
7. To cook the fish
8. line a pan with foil and spray the foil with a nonstick spray, bake the fish at 325 degrees for 20 minutes.
9. To serve the fish
10. place the fish on a plate and ladle the sauce on top and finish with the toasted coconut and the rest of the fruit(slice the peaches).

marinade, light rum, coconut milk, brown sugar, liquer, orange liquer, milk, heavy cream, brown sugar, triple sec, rum, liquer, oranges, fish, coconut flakes

Taken from www.epicurious.com/recipes/member/views/rum-marinated-halibut-w-tropical-coconut-sauce-1201777 (may not work)