Grilled Corvina Recipes

SIMPLE GRILLED CORVINA RECIPE

Steps:

• Preheat grill to 425°F / 220°C.
• Remove fish from refrigerator and allow to come to room temp for 10 minutes while grill is heating.
• Slice half of the lime into wheels, reserving the other half.
• Squeeze lime juice from remaining half over the fillets, then season fish with salt and pepper (or Cajun blend, if using). Place lime wheels on top of fish.
• Using tongs, quickly place banana leaves on the grill and then place corvina fillets on top of leaves.
• Cook for 8 - 10 minutes, maintaining the temp on the grill. If it gets too hot, do not open the lid - simply turn down the flame or crack the lid, if necessary.
• Remove corvina from the grill and set aside to rest for 5 minutes before serving. Discard banana leaves.

GRILLED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
• Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

CORVINA TRADITIONAL

Steps:

• To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
• Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
• In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
• Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.

GRILLED CORVINA

Steps:

• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (If using charcoal, mound ash-covered coals on one side of grill and rake a shallow layer over bottom of grill to maintain medium heat. Start a batch of coals burning in a charcoal chimney to replenish coals when needed.) Thoroughly clean grill grate; brush with oil.
• Season cut side of fish with salt and pepper; brush with butter. Grill fish, cut side down, over shallow layer of coals (if using charcoal) until flesh is cooked halfway through, 10-18 minutes depending on the size and thickness of the fish. (Use long tongs to rake more coals underneath fish and maintain medium heat.).
• Using two metal spatulas, gently turn fish. Cook, scales side down, until fish is cooked through, 10-18 minutes longer, depending on size and thickness of fish. (The flesh will begin to separate from the skin. Insert a small knife into flesh; if it slides through without resistance, fish is done.).
• Transfer to a platter and serve.

GRILLED CORVINA

Steps:

• 1. Preheat your grill. Place a cast-iron or thick steel flat pan or grill sheet over the coals to heat for 15 mins. 2. Combine the following seasonings: paprika, garlic salt, thyme, black pepper and red pepper, to create a spice rub. 3. Place the corvina in a glass baking dish. Brush both sides with olive oil. Then sprinkle and rub the spice mixture into both sides of the fish 4. Place the fish on the preheated iron flat pan. Grill the fish steaks for 3 to 4 minutes. Turn the fish with a spatula, then cook for 3 to 4 minutes on the other side. 5. Serve each blackened corvina steak with a sprinkle of dill over the top, and accompanying lemon wedge.