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.

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 2.

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 2.