Ingredients:

2 2-lb snappers, gutted and scaled
1/4 cup olive oil, divided
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
1/3 tsp oregano
1 tbsp salt
1/2 tbsp black pepper
1 cup orange juice
1/4 cup lime juice
1/4 cup dark rum

Directions:

In a medium saucepan, warm 3 tablespoons olive oil. Add the onion and cook approximately 3 minutes.  Add the garlic, cumin, oregano,salt, and pepper. Cook 2 more minutes. Add the orange juice, lime juice, and rum. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.

Rinse the fish under cold running water. With a sharp knife,make three 2-inch slits on each side of the fish. Place fish in a glass baking dish and pour the sauce over the snapper and into the scored flesh. Cover and let marinate in the refrigerator for 1 hour.

Remove fish from the marinade and dry with a paper towel. Put in fish basket if desired. Drizzle with remaining olive oil and place the fish on the grill.

Grill until the first side is brown and crisp ( approximately 5 to 7 minutes ), basting occasionally with rum sauce. Carefully turn the fish and continue cooking. Baste the snapper with the rum sauce until cooked, another 5 to 7 minutes.