Rum Marinated Halibut W/ Tropical Coconut Sauce - cooking recipe

Ingredients

For the marinade
1 cup of dark and light rum
1/2 cup of coconut milk
1/2 cup of brown sugar
1/2 cup of bannana liquer
1/2 cup of orange liquer
For the sauce
1 cans of cocnut milk
1 pint of heavy cream
1/2 cup of brown sugar
1/2 cup of triple sec
1/2 cup of dark rum
1/2 cup bannana liquer
1/2 can of peaches(dice)
1/2 can of mandarin oranges
For the fish
6 3 ounce Halibut filets
2 cups of toasted coconut flakes
for garnish

Preparation

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).