Recipe - Cariboo Mile House Mustard

3 pound Fillet, white fillet 3/4in
4 Shallots, peeled and chopped
4 Cloves garlic, peeled and mi
1 cup Orange juice
1 cup White wine
One fourth cup Dark rum
1 Juice of 2 limes
One fourth cup Soy sauce
One fourth cup Chopped parsley
One fourth teaspoon White pepper
One fourth teaspoon Salt
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini