RUM MARINATED HALIBUT W/ TROPICAL COCONUT SAUCE

Steps:

• combine all the ingredients for the marinade in a bowl and whisk pour over the fish(use a glass dish) for 1 hour. To toast the coconut put the coconut on a cookie sheet and toast at 325 degrees for about 5 minutes, keep checking the coconut so that it does not burn To make the sauce Heat the coconut milk and heavy cream do not boil, add the brown sugar whisk until incorporated, then add rum, triple sec and bannana liquer bring to a slow boil; when the sauce has come to boil take off the heat and add the fruit To cook the fish line a pan with foil and spray the foil with a nonstick spray, bake the fish at 325 degrees for 20 minutes. To serve the fish place the fish on a plate and ladle the sauce on top and finish with the toasted coconut and the rest of the fruit(slice the peaches).