Carribean Cobia

• 2 Cobia (or other fish) steaks or filets
• For the 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
• 1/2 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

1. Cook sweet potatoes your favorite way until tender (bake, boil or steam). Mash with the remaining sweet potato bed ingredients.
2. While potatoes are cooking, combine first 6 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.
3. Salt and pepper fish and grill until just done.
4. To serve, spread the sweet potatoes on the plate, place grilled fish on top, then spoon on a generous amount of the sweet/hot sauce.
5. Enjoy!

filets, sweet potato, lemon juice, orange juice, butter, brown sugar, salt, ginger, sugar, water, white wine, onion, bell pepper, carrot, butter, habenero hot sauce, thyme

Taken from www.epicurious.com/recipes/member/views/carribean-cobia-1220618 (may not work)