Ingredients
3 pounds walleye pike fillets – 3/4" thick
4 shallots – chopped
4 cloves garlic – minced
1 cup orange juice
1 cup white wine
1/4 cup dark rum
Juice of 2 limes
1/4 cup soy sauce
1/4 cup parsley – chopped
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoons chopped rosemary
Preparation
Remove skin and any bones from fillets. Wash with cool water and pat dry. Put all ingredients except the fish in a skillet over medium high heat until mixture reduces by half. Stir gently while cooking. Grill the fish for 3 to 4 minutes on each side at a medium high temperature, turning gently. Spoon a few tablespoons of the sauce over each portion of fish. Serve immediately.
