Simple Grilled Corvina Recipes

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.

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.

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.