Categories: Fish/sea 
      Yield: 6 servings 
  
      3 lb Fillet, white fillet 3/4-in         1    Juice of 2 limes 
      4    Shallots, peeled and chopped      1/4 c  Soy sauce 
      4    Cloves garlic, peeled and mi      1/4 c  Chopped parsley 
      1 c  Orange juice                      1/4 ts White pepper 
      1 c  White wine                        1/4 ts Salt 
    1/4 c  Dark rum                            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.