Total Time
Prep 45 mins
Cook 10 mins

Nice blend of flavors for this fish. This was a recipe I altered some from a cooking magazine. This recipe may also be broiled. Leftovers are even better the next day if you have any left.

Ingredients Nutrition


  1. With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
  2. Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
  3. Add fish; turn and rub to distribute marinade evenly.
  4. Refrigerate for no more than 30 minutes so fish doesn't break down.
  5. Place fish on grill over medium heat or 4 to 6 inches from coals.
  6. Grill 8 to 10 minutes or until fish flakes.
  7. Turn once and spoon remaining marinade over fish halfway through grilling time.


Most Helpful

Delicious!!! Made "as is" grilled over a charcoal grill and everyone gave it a thumbs up. Great Flavor - can't wait to make it again.

DDW July 15, 2010

well what a dummy I am, I forgot the hot chili pepper....but the men in my family loved it and said it was one of , if not the best fish that they have ever it is a keeper....thanks so much

shelleyducharme June 07, 2010

KEEPER ALERT, KEEPER ALERT. Didn't have dark rum. Used triple sec, 1/4 pasillas pepper and orange zest and this recipe was OUTSTANDING!!! Fish-haters will change their tune.

pdxrose April 22, 2010

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