Recipe courtesy of Epicurious.com

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.

Ingredients:

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

Directions:

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 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.

Salt and pepper fish and grill until just done.

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.

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