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Cocoa–Orange Fish Recipe by Nicole_Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry Taylor

Cocoa–Orange Fish

Bryant Terry
Recipe by Nicole Taylor
Print Recipe Pin Recipe
Course Dinner
Servings 6 servings

Ingredients
  

For the cocoa rub

  • 2 tablespoons kosher salt
  • 2 teaspoons benne seeds
  • 1/4 teaspoon dried bird’s eye chile flakes
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons maple sugar
  • 1/2 teaspoon caraway seeds

For the fish

  • 1 pound oranges (about 2 medium)
  • 2 pounds US-raised catfish fillets
  • 5 tablespoons olive oil

Instructions
 

  • TO MAKE THE RUB: In a large bowl, combine all of the rub ingredients and mix well. This seasoning can be made in advance and stored in an airtight container.
  • TO PREPARE THE FISH: Slice the oranges into 12 slices and set aside.
  • Adjust the oven rack to the top position and preheat the oven to 400°F.
  • Carefully rinse the fish and pat dry with a clean kitchen towel or paper towel. Place the fish on a large sheet pan and liberally sprinkle both sides with the rub. Drizzle with the oil, then place the orange slices on top of the catfish fillets.
  • Place the sheet pan on the top rack and roast until the catfish is moist and gently flakes, about 8 minutes. (If using a thicker variety of fish such as salmon, the cooking time will be about 12 minutes.)

Notes

BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant TerryReprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House. Photographs copyright © 2021 Oriana Koren.
Keyword Chocolate, Citrus, Fish, Fruit, Seafood