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About Corvina

Corvina is well known in California where it is caught along the southern coast, and further down the Pacific Coast of Mexico. Most Corvina in the United States is imported fresh from Mexico. The fish grow to almost 80 pounds, however market size ranges from 10 to 15 pounds. Available as thick steaks, the large moist flesh is mild and sweet  versatile and lean.

ChefFishTales

Corvina with Oregano and Fennel

• 1 Fennel bulb, cored and sliced
• 1 onion, sliced
• 1 pound Corvina fillet, skinned
• 2 cloves garlic, chopped
• 2 teaspoons dry oregano
• 2 tablespoons olive oil

Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil. Sauté in non-stick pan until just tender. Remove and put aside, cover to keep warm. Brush Corvina with remaining oil, season with salt and pepper, then sear in pan three to four minutes each side until opaque when tested with fork. Place fillets on serving plate. Add fennel and onion back to pan and quickly sauté one minute to reheat. Spread fennel mixture around fillets and serve immediately with lemon. Serves two.

• 1 Fennel bulb, cored and sliced
• 1 onion, sliced
• 1 pound Corvina fillet, skinned
• 2 cloves garlic, chopped
• 2 teaspoons dry oregano
• 2 tablespoons olive oil

Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil. Sauté in non-stick pan until just tender. Remove and put aside, cover to keep warm. Brush Corvina with remaining oil, season with salt and pepper, then sear in pan three to four minutes each side until opaque when tested with fork. Place fillets on serving plate. Add fennel and onion back to pan and quickly sauté one minute to reheat. Spread fennel mixture around fillets and serve immediately with lemon. Serves two.

ChefFishTales

Braised Corvina with Curry Yogurt Sauce

Many ingredients go into this – but it’s worth it!

• 1 pound Corvina fillet skinned
• Fresh basil leaves
• ¼ cup chopped onion
• 2 cloves minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 teaspoon corn starch
• 1 cup vegetable stock
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• salt
• pepper
• 1 cup plain yogurt

Make Curry sauce:

Sauté ¼ cup chopped onion, 2 cloves minced garlic, 1 teas. minced ginger in 1 teas. olive oil until tender. Add one tbls. curry powder, 2 tbls. tomato paste, 1 teas. corn starch. Stir until blended. Add one cup fish or vegetable stock, one tbls. fresh lime juice, 1 teas. sugar, 1 tbls. soy sauce. Stir until blended. Season with salt and fresh pepper, simmer and cook five minutes. Set pan aside and cover.

In a separate skillet, pan sear Corvina as in above recipe. Set aside on serving plate. Bring curry sauce to a simmer again and whisk in 1 cup plain yogurt. Spoon over fish and serve with steamed vegetables and rice. Garnish with fresh chopped basil leaves. Serves two.

Many ingredients go into this – but it’s worth it!

• 1 pound Corvina fillet skinned
• Fresh basil leaves
• ¼ cup chopped onion
• 2 cloves minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 teaspoon corn starch
• 1 cup vegetable stock
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• salt
• pepper
• 1 cup plain yogurt

Make Curry sauce:

Sauté ¼ cup chopped onion, 2 cloves minced garlic, 1 teas. minced ginger in 1 teas. olive oil until tender. Add one tbls. curry powder, 2 tbls. tomato paste, 1 teas. corn starch. Stir until blended. Add one cup fish or vegetable stock, one tbls. fresh lime juice, 1 teas. sugar, 1 tbls. soy sauce. Stir until blended. Season with salt and fresh pepper, simmer and cook five minutes. Set pan aside and cover.

In a separate skillet, pan sear Corvina as in above recipe. Set aside on serving plate. Bring curry sauce to a simmer again and whisk in 1 cup plain yogurt. Spoon over fish and serve with steamed vegetables and rice. Garnish with fresh chopped basil leaves. Serves two.

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