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Grilled Hawaiian Nairagi

1 1/2 lb Hawaiian Nairagi fillet (striped marlin)
1/2 c Soy sauce
2 tb Fresh lime juice
1 ts Grated lime rind
1/4 c Brown sugar
2 tb Dark rum
1 Hawaiian red pepper; seeded and minced

Cut fish into four serving portions. Combine soy sauce, lime juice, lime rind, brown sugar, rum, and red pepper; mix well and pour over fish. Marinate for an hour, turning occasionally. Basting frequently with marinade, broil or barbecue fish. Allow 10 minutes cooking time per inch of thickness of fish, or until fish flakes easily. Serve with Fresh Pineapple Salsa (see below). Makes 4 servings.

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