Posted: January 22 2011 in RecipesFish & Shellfish

A bed of tangy sweet potatoes topped with grilled fresh fish and a sweet/hot sauce over all. This recipe was first made with a Cobia caught by Amber and “Captain Bo” VanHarten. If you can’t get Cobia, any mild, white, firm fleshed fish will do.

2 Cobia (or other fish) steaks or filets

For sweet potato bed:
1 large sweet potato
1 tablespoon lemon juice
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon grated fresh ginger

For sweet/hot sauce:
2 tablespoons sugar
½ cup water
1/3 cup white wine
1/3 cup diced onion
1/3 cup diced bell pepper
1/3 cup diced carrot
2 tablespoons butter
1 tablespoon habenero hot sauce (or to taste)
1 teaspoon dried thyme

Cook sweet potatoes your favorite way until tender (bake, boil, or steam). Mash with the remaining sweet potato bed ingredients.

While potatoes are cooking, combine the first six ingredients for the sauce. Reduce until the sauce is about 1/3 its original volume, then add hot sauce, thyme, and butter and simmer for 2 minutes.

Salt and pepper fish and grill until just done.

Spread the sweet potatoes on a plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce. Enjoy!