Directions

1. For the Cobia - In a large mixing bowl, combine the Jerk seasoning blend with salt and pepper to taste. Dust both sides of each fillet with seasoning mix and set aside. Heat a heavy skillet and add the grape seed oil until it begins to smoke. Then, sear each piece of Cobia on both sides until cooked through. Remove from heat and set aside until ready to plate.
2. For the sweet potato mash - Place whole, unpeeled sweet potatoes on a sheet pan and roast until they're soft. Split in half and scoop out the tender sweet potato into a mixing bowl. Discard the peel. Add 4-oz. butter, 1/4-cup of heavy cream, the light brown sugar, and fresh minced rosemary, plus salt and pepper to taste. Whip until contents in the mixing bowl are fluffy and smooth. Keep warm, set aside until ready to plate.
3. For the vanilla-lime butter sauce - In a heavy-bottomed sauce pan, combine the lime, thyme, onion, white wine and rum, plus the garlic cloves. Heat and mix ingredients to a reduction. Add the coconut milk, vanilla bean, and remaining heavy cream. Heat again to a reduction. Once reduction is thickened, reduce heat to a simmer then immediately and slowly add pieces of butter until 8-oz. are added. Do this while whisking the sauce. When all the butter has been whisked in, add the vanilla extract. Set aside.
4. For the shrimp & crab topping - In a saute pan, heat the remaining butter and the minced garlic. Add shrimp and saute until pink. Toss in crab until warm. Remove from heat and set aside.
5. To plate - Place a dollop of sweet potato mash in the center of the plate. Set a fillet of seared Cobia on top of potatoes. Top each fillet with 2-pieces of shrimp and 2-oz. of cooked crab meat. Lightly sauce each with the vanilla-lime butter sauce.