"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 large fish or fillet. 1/3 c rum & 1 12 oz can of coconut milk mixed. 1 c chopped cilantro, 1 to 2 limes sliced thin. 3 cloves of garlic minced. Line pan with foil to hold fish. Pour rum & coconut mix over the fish. Spread cilantro, garlic & limes on the fish. Close foil & seal. Bake at 350 for 45 minutes to 1 hour.
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