Coconut Rum White Fish

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

Coconut Rum Sauce:

1/2 cup rum (dark preferred)

1 1/2 cans coconut cream, unsweetened (about 2 cups)

3 tablespoons pineapple juice

1/4 cup soy sauce

2 star anise buds

1 cinnamon stick

2 teaspoons sugar, or to taste

1/8 teaspoon ground ginger

1/8 teaspoon red pepper flakes, or to taste

1 1/2 teaspoons black peppercorns, cracked

Cobia:

4 (5 ounces) white fish fillets

3 tablespoons olive oil

1/3 cup lime juice

3 cloves garlic, minced

Salt and pepper

Warm cooked rice and lime wedges, for serving

Directions

For the sauce combine the rum, coconut cream, pineapple juice, soy sauce, star anise, cinnamon stick, sugar, ginger, red pepper flakes and black peppercorns in a saucepan. Bring it to a simmer and cook on low heat, stirring occasionally, until sauce can coat the back of a spoon, approximately 45 minutes. Taste and adjust seasoning if needed before serving.

For the fish make a marinade by combining the olive oil with lime juice, and garlic. Marinate fish for 30 minutes in the refrigerator. Remove from refrigerator bring to room temperature for 10 minutes before cooking.

Season fish fillets with salt and pepper. Cook cobia over high heat either on a grill or in a heavy skillet lightly coated with oil for 2- 4 minutes on each side, or until the skin is crispy and the fish starts to flake.

Serve cobia with rice, coconut rum sauce and lime wedges.