Cocoa-Orange Catfish

Name: Cocoa-Orange Catfish
Ingredients: 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt; 1 Tbsp. unsweetened cocoa powder; 2 tsp. benne seeds or sesame seeds; 2 tsp. maple sugar or light brown sugar; ½ tsp. caraway seeds; ¼ tsp. dried bird chile flakes or other crushed red pepper flakes; 2 medium oranges; 2 lb. catfish or other skinless whitefish fillets; 5 Tbsp. extra-virgin olive oil

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Servings: 5

Cost: $4.05 /serving

Author : Nicole A. Taylor

recipes fish roast

Ingredients

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2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt1 Tbsp. unsweetened cocoa powder2 tsp. benne seeds or sesame seeds2 tsp. maple sugar or light brown sugar½ tsp. caraway seeds¼ tsp. dried bird chile flakes or other crushed red pepper flakes2 medium oranges2 lb. catfish or other skinless whitefish fillets5 Tbsp. extra-virgin olive oil

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Instructions

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Step 1

Mix salt, cocoa powder, benne seeds, maple sugar, caraway seeds, and chile flakes in a large bowl until well combined.Do Ahead: Cocoa rub can be made 2 weeks ahead. Store airtight at room temperature.

Step 2

Place a rack in top of oven; preheat to 400°. Cut oranges into 6 rounds each and set aside.

Step 3

Rinse catfish and pat dry with paper towels. Place fillets on a rimmed baking sheet and sprinkle liberally on both sides with rub. Drizzle with oil, then arrange orange slices on top of fillets.

Step 4

Roast catfish until flesh flakes easily when gently pressed with your finger, 7–9 minutes. (For thicker varieties of fish, increase the cooking time to 10–12 minutes.)

Step 5

To serve, transfer orange slices to a platter and arrange fish on top.