Blackened Corvina (Sea Bass)
From www.livestrong.com 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.
- 2 tablespoon(s) paprika
- 1 tablespoon(s) garlic salt
- 1 tablespoon(s) dried thyme
- 1/2 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) ground red pepper
- 3 tablespoon(s) 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.
This recipe is a personal recipe added by wasoccermom and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note