Grilled Hawaiian Nairagi with Pineapple Salsa - serves 4

1 1/2 lb Hawaiian Nairagi fillet (striped marlin)
1/2 cup soy sauce
2 tbsp fresh lime juice
1 tsp grated lime rind
1/4 cup brown sugar
2 tbsp dark rum
1 Hawaiian red pepper, seeded and minced

Fresh Pineapple Salsa:
1/2 fresh pineapple, chopped
1/2 cup chopped Maui onion
1/4 cup chopped red bell pepper
1 clove garlic, minced
2 tbsp chopped fresh marjoram or basil
1 red pepper, seeded and minced
2 tbsp fresh lime juice
1 tsp grated lime rind

Cut fish into four serving portions. Combine soy sauce, lime juice, limerind, 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.