Citrus Jerk Bass with Fonio, Okra, and Tomatoes

1. 1Combine all the ingredients for the bass except the fish in a blender and puree until smooth and completely combined.
2. 2Take the fish and lightly score the skin diagonally in four places with a sharp knife, making sure not to cut too deeply. Place the fish in a nonreactive container (glass, ceramic, or plastic) with a lid and cover with the jerk marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
3. 3Preheat the oven to 350°F and put a cast-iron grill pan in the oven to heat until it’s very hot (test by sprinkling a drop of water on the pan to see if it sizzles).
4. 4Remove the fish from the marinade and pat dry. Place in the hot pan skin side down and cook for 5 to 6 minutes. Turn the fish over and cook for 5 more minutes, until the fish flakes easily with a fork.
5. 5Remove from the pan and serve over fonio.

To make the fonio:

1. 1In a 2-quart saucepan with a lid, heat the oil over medium heat. Sweat the ginger, garlic, and shallots and cook for 3 minutes, until the onion becomes translucent. Add the okra and tomatoes.
2. 2When the tomatoes burst, add the fonio and stir with the vegetables to coat. Add 1 1/2 cups of water, bring to a simmer, cover tightly with the lid, and turn the heat to low. Cook for about 20 minutes.
3. 3Fluff with a fork and let it steam for 5 minutes. Stir in the torn Thai basil.

Excerpted from BETWEEN HARLEM AND HEAVEN by JJ Johnson and Alexander Smalls. Copyright © 2018 by JJ Johnson and Alexander Smalls. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.