Blackened Corvina (Sea Bass)


From Corvina is known for its white, tender and flaky meat. It is a versatile fish, which can go in many different preparations. White corvina - also called white seabass, corvina blanca or king croaker - is a member of the Sciaenidae family. Corvina steaks are thicker than fillets and hold up well to a rubust spice mixture. Blackening the corvina is a wonderful method for the fish as the smokiness of the grill adds to the fish's delicate flavor.


4 servings

Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes


2 tablespoons paprika
1 tablespoon garlic salt
1 tablespoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
3 tablespoons butter or Olive Oil
4 corvina sea bass steaks 4-6 oz each
1 lemon cut into wedges
fresh dill sprig minced


Step 1: Preheat your grill to medium heat

Step 2: Combine paprika, garlic salt, thyme, black pepper and red pepper to create a spice rub.

Step 3: Melt the butter and pour into a bowl. (I use half butter & half olive oil)

Step 4: Dip each piece of fish in the butter, then sprinkle if with the spice mixture.

Step 5: Place the fish on well oiled grill (on a grill pan) and grill the fish steaks for 3-4 minutes, covred with a lid. Turn the fish with a spatula then cook for 3-4 minutes on the other side. (I personally found cooking times to be ~25 minutes overall.)

Step 6: Serve each blackened corvina steak with a sprinkle of dill over the top and accompanying lemon wedge.


To reduce the amount of saturated fat in this dish can use any 3 Tbsp combination of butter and olive oil. Corvina is high in protein, but very low in fat.

To reduce the spiciness of the dish, omit the ground red pepper. To make it hotter, increase the amount of red pepper to 2 tsp.

Be sure to use corvina while fresh; this type of fish spoils quickly.



September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note