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
Directions:
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.