It’s no secret that I have a love affair with Viva Labs.
Every single product of theirs that I’ve tried has been super high-quality and amazeballs.
Their Cacao Nibs are no exception.
Non-GMO, Vegan, Gluten-Free and Organic, these crunchy nibs are full of chocolate flavor without sugar.
(If you like dark chocolate, you’ll like cacao nibs)
They’re fully of flavonoid antioxidants, which may help prevent cancer and Alzheimers, among other things.
But what if you don’t want to bake with them, or put them in your smoothie, or sprinkle them on your yogurt? How else do you eat them??
Cacao Nib Fish.
- 4 fillets fresh fish (I used rainbow trout)
- Smoked Paprika
- 6 Tbsp olive oil (or sub 3 Tbsp butter)
- Cocoa nibs as needed for coating
1. Fillet your fresh fish, and sprinkle salt, pepper, and paprika on the flesh side of each.
2. Gently pat cacao nibs onto the flesh side of each fillet.
3. Heat oil or butter in a skillet over medium heat for a few minutes.
4. Place each fillet, flesh-side down, in the hot skillet. You’ll lose some nibs as you do this, but work swiftly and decisively and they’ll be okay.
5. After 1-2 minutes (depending on thickness of fillet), flip each to by skin-side down.
6. Cook for an additional 2 minutes, then transfer to a dish to cool.
7. Carefully de-skin each fillet and serve.
The cacao nibs and smoked paprika impart an earthiness that pairs well with almost every kind of edible fish you can cook. We served ours with fresh asparagus and leeks, but it’d also be excellent with roasted squash, potatoes, spinach or a simple salad.
This was adapted from a recipe my father passed to me (which is a wee bit more complex, but just as awesome)
The Original Recipe:
4 fillets fresh salmon
6-8 tbsp olive oil
1/2 onion, diced
1 small leek, cleaned and diced
1/2 cup white wine
2 tbsp butter
Cocoa nibs as needed for coating
- Marinate salmon in salt, pepper, paprika and olive oil.
- Sauté onion and leek in 2 tbsp olive oil over a low flame until tender. Add 1/2 cup of wine. For creaminess, add butter. Set aside, keeping warm until ready to serve.
- Place salmon skin side down on platter and coat with cocoa nibs to cover. Place salmon cocoa nib side down in very hot sauté pan with 3-4 tablespoons of olive oil.
- Cook for two minutes and flip to skin side; cook for 3-4 minutes more. Be careful not to overcook, center of salmon should remain rare.
- Divide onion and leek mixture among 4 plates.
- Top with salmon and serve.