Cocoa has been a part of almost everyone’s lives since childhood. However, in America, we’ve barely scratched the surface of the endless possibilities of the intricate cacao fruit. During a recent trip to Grenada, home to lush and abundant agriculture, I had the opportunity to see firsthand how the cocoa plant is grown and processed. I also had the chance to taste the plant at each stage of its process, from the sweet and creamy flavors of the cacao pod flesh to the classic bitter and nutty flavor of fermented and roasted pods.
In addition to exploring the cocoa plantations, I immersed myself in Grenadian cuisine. The locals prioritize innovation when using their ingredients, as evidenced by their use of cocoa in savory dishes like white chocolate rice pilaf, cocoa-candied bacon, and the island’s famous creamy cocoa pasta. These dishes inspired me to rethink my approach to cooking with cocoa in my everyday life.
On my final day on the island, Chef Belinda Bishop invited my travel group to her restaurant, Belinda’s Bistro Cafe, for a farewell brunch. Throughout the feast, she showcased some of her favorite cocoa dishes. One dish that I instantly fell in love with and now include in my weeknight cooking routine is Cocoa Marinated Mahi Mahi. This bold flavor combination is a fun and approachable way to elevate your fish dishes and impress your guests.
The Cocoa Marinated Mahi Mahi features sweet, bitter, fruity, nutty, and buttery notes derived from semi-sweet cocoa powder, balsamic vinegar, orange zest, coconut milk, peppercorns, allspice, and ginger. Mahi Mahi is my preferred fish for this dish because it is delicate, mild, and sweet, making it a great match for the bold flavors of cocoa.
RECIPE:
Will Coleman's Braised Cocoa Mahi Mahi with Mango Salsa
Makes 4 servings.
INGREDIENTS
3 tbsp cocoa powder
1/2 to 1 tsp ground cayenne pepper
1/2 tsp ground allspice
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Kosher salt and freshly ground pepper
1 1/2 to 2 pounds Mahi Mahi, cut into filets
2 tbsp coconut oil or clarified butter
1-13.5 oz can coconut milk
1 red onion, sliced,
2 tbsp chopped ginger
1 medium orange, sliced
10 sprigs fresh thyme
1 bunch fresh cilantro
2 large mangos, cut into cubes
1 large tomato, diced
Cooked rice, for serving
INSTRUCTIONS
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Mix Spices: In a small bowl, combine the cocoa powder, ground cayenne pepper, allspice, cardamom, cinnamon, and cloves. Set aside.
- Prepare Fish: Rinse the Mahi Mahi filets, pat them dry with paper towels, and season both sides with kosher salt.
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Cook Spices: Place a large pan over medium heat and add coconut oil or butter. Add the spices and cook for 1-2 minutes, until fragrant and slightly darkened.
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Add Coconut Milk: Stir in the coconut milk until well combined with the toasted spices. Add the red onion, ginger, orange slices, and thyme. Bring the mixture to a simmer and cook for 5 to 7 minutes.
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Cook Fish: Add the fish filets to the pan and spoon the sauce on top. Cover with a lid and cook for 7-10 minutes, depending on the thickness of your filets, until the fish is flaky and white in the middle.
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Finish and Serve: Remove the pan from heat. Season with additional salt and pepper if needed, and top with fresh cilantro and orange slices.
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Prepare Mango Salsa: In a separate bowl, combine mango, red onion, tomato, cilantro, and lemon juice. Season with salt and mix well.
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Serve: Serve the Cocoa Mahi Mahi with cooked rice and mango salsa.
