Place the rack in the top third of the oven and preheat the broiler.
Prepare ingredients for both fish and salsa before cooking either.
In a small bowl, combine oil, garlic, ginger, lime juice, rum, lime zest, salt, pepper and parsley.
Marinate fish in mixture for 20 minutes. Place on a sheet pan lined with non-stick foil. Broil until done, about 6 to 8 minutes, or until fish flakes easily when tested with a fork. Top with warm salsa.
In a small pan, lightly sauté in oil, garlic, chili pepper and onions.
Stir in mango, pineapple, salt, coriander, lime juice and Tabasco, cook lightly, being careful not to break the fruit apart.
Remove from heat and add parsley. Serve over warm fish.
Contributed by Joyce Taylor