The mysteries of Easter, for me, are flavoured with rich dark chocolates. Since chocolate is one of my two favourite foods (the other being coconut) I decided to create a fantastic feel-good Easter dish. I came up with a creation of grilled fish in a chocolate coconut sauce, as approved by the universe! – Sabrina, the Yard Café
Your choice of fish. I recommend: wahoo, blue marlin or swordfish.
1/2 medium-size pink grapefruit
3 tablespoons virgin coconut oil
Dried herbs: oregano, mustard seeds, all spice (and perhaps your own secret ingredient – the one you disclose to no-one.)
1/4 of a local superlicious cocoa stick (grated)
1 dry coconut for milk (remove nut from the shell and grate or blend; soak in 1/4 cup water then squeeze pulp through a sieve.)
That’s all the stuff you need. This is what you do with the stuff:
Squeeze pure pink grapefruit juice onto the fish, and leave it for a few minutes in a bowl.
Drain excess grapefruit juice from fish, drizzle oil and sprinkle herbs and salt onto fish. This is where you include our own secret ingredient.
Allow it to marinate for at least 20 minutes before grilling for a few minutes on each side. Keep in mind that fish cooks quickly and cooking time varies on the type of fish being used.
Now for the best part: melt grated cocoa in 2 to 3 tablespoons of water, stir to prevent sticking.
Add coconut milk and nutmeg and keep stirring until properly blended.
At this point you should taste for bitterness and add salt in very small pinches till the flavour smoothens.
Serve your boneless grilled fish fillet on top of the sauce (of course some must be drizzled on top of the fish) with a surrounding festive salad. Garnish with fresh dill and moringa flowers.