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Caribbean Dorado

Ingredients:   2 pounds Dorado fillets 1/2 cup dark rum 1/2 cup fresh lime juice 2 onions, sliced into thin rings 1 lemon, sliced 2 teaspoons dried oregano 4 tablespoons butter Ground black pepper to taste   Method:  Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet. Bake, covered, at 325 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.   Serves 4-6   Source: www.igfaanglersdigest.com