In a blender combine soy sauce, rum, scallions, scotch bonnet pepper, garlic, thyme, allspice and fish sauce. Pour liquid over cobia and let sit for two hours. Remove from liquid, place on sheet and bake for 30 minutes at 300 degrees.
Cut pineapple and bell pepper into 1/4-inch dice. In saucepan combine with vinegar, raisins, brown sugar and scotch bonnet pepper. Cook over low heat for 15-20 mins. Strain pineapple and bell peppers. Save liquid. Put pineapple and peppers to cool off in refrigerator for 30 minutes.
Roughly chop cilantro and add to pineapple mixture and mix well. Once cobia is cooked, place it on a plate and add chutney on top.