Mamamuti Cacao And Orange Snapper

Cacao can bring your savoury dishes to life! Have fun trying it with protein. Its richness adds a luxurious depth to the fish in this dish. Any fresh white fish will work for this recipe.
Cacao Rub
3 TBSP. salt
2 tsp. sesame seeds
2 tsp. coconut sugar
1/2 tsp. caraway seeds
1/4 tsp. dried chilli flakes
Fish (4-6 servings)
2 organic oranges or tangelos
900 grams fresh snapper
5 Tbsp. extra virgin olive oil
Step 1
Mix salt, cacao powder, sesame seeds, coconut sugar, caraway seeds and chilli flakes in a large bowl until well combined. 
Do ahead: Cacao rub can be made weeks ahead. Store in an airtight container in the pantry, away from direct sunlight. 
Step 2
Place a rack in top of the oven, preheat to 200C. Cut oranges or tangelos into 6 rounds each and set aside.
Step 3
Rinse snapper and pat dry with paper towels. Place fillets on a baking sheet and sprinkle liberally on both sides with rub. Drizzle with olive oil, then arrange orange or tangelo slices on top of fillets.
Step 4
Roast snapper until the flesh flakes easily when gently pressed with your finger, usually 7-9 minutes. 
Step 5
To serve, transfer orange or tangelo slices to a platter and arrange fish on top. A fresh and crunchy herbed salad is a wonderful side dish for this meal. 

Leave a comment

All comments are moderated before being published