Caribean Fish Fillet
Submitted by nrb38
Grilled fish fillets marinated in dark rum, orange juice, white wine, lime, and soy sauce. The marinade reduces into a glossy, citrusy drizzle.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThis marinade does all the heavy lifting so the grill can finish the job.
Fish fillets soak up a bold blend of dark rum, fresh orange juice, white wine, lime, soy sauce, and rosemary before hitting the grill for just a few minutes per side.
While the fish cooks, the leftover marinade gets boiled down into a concentrated, glossy sauce that you spoon right over each portion.
The citrus and rum play off the smoky char from the grill, and the soy sauce adds that savory backbone that ties it all together.
Pro Tips
- Pull the fish off the grill while the center is still slightly translucent. Carryover heat finishes the cooking and keeps the flesh moist.
- Firm white fish like snapper, mahi-mahi, or grouper hold up best on the grill and pair naturally with these Caribbean flavors.
- Always boil the marinade thoroughly before using it as a sauce since it touched raw fish. Reduce it by half for the most concentrated flavor.
- Use a well-oiled grill basket if working with thinner or more delicate fillets that might stick or break apart.
Ingredients
Directions
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.
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