Caribbean Halibut

You can use this marinade with any white fish - I think it works exceptionally well with halibut.

3 pounds halibut (or other white fleshed fish)
4 shallots, peeled and diced
4 garlic cloves, minced
Juice of 2 limes
Juice of 2 lemons
1 cup fresh orange juice
1/4 cup white rum
1 cup white wine
1/4 cup soy sauce (low sodium is best)
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
1/2 teaspoon ground pepper

Combine all ingredients except fish in glass or stainless steel pan. Add the fish (remove any bones) and cover with plastic wrap. Refrigerate for at least 2 hours, no more than 8 hours.

Preheat grill (broiler if grill is not available). Remove the fish from the marinade, reserving the marinade. Grill for 3 to 4 minutes on each side, depending on the thickness. Fish should still be slightly translucent in the center - it will continue to cook after it is removed form the grill.

While fish is grilling, boil down the marinade until it is reduced by half. Spoon sauce over fish and serve immediately.