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Recipe Series

Corvina

Often called white sea bass, Corvina is not part of the large bass family, but part of the drum and croaker family. This large diverse family of fish gets their name from the unusual sounds they make – when a drumming muscle hits their air bladder.

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.

Source

Pacific Coast of Americas.

Forms

Large skin-on fillets.

Taste

Sweet, mild, distinctive.

Texture

Firm, tender, flaky.

Nutrition

4g fat per 4oz. Serving

0g saturated fat

120 calories

22.7g protein

93.3mg cholesterol

 66.7mg sodium

Cooking

Broil, bake, pan sear.

Recipes

Corvina with Oregano and Fennel

Print Recipe
Prep Time 10 minutes
Servings 2

Ingredients
  

  • 1 bulb fennel cored & sliced
  • 1 onion sliced
  • 1 lb. Corvina fillet skinned
  • 2 cloves garlic chopped
  • 2 tsp dry oregano
  • 2 tbsp olive oil

Instructions
 

  • Toss onions and fennel with garlic, oregano, and 1 tablespoon of oil.
  • Sauté in a 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 for three to four minutes on each side until opaque when tested with a fork.
  • Place fillets on serving plate.
  • Add fennel and onion back to pan and quicklysauté one minute to reheat.
  • Spread fennel mixture around fillets and serve immediately with lemon.

Braised Corvina with Curry Yogurt Sauce

Many ingredients go into this – but it’s worth it!
Print Recipe
Servings 2

Ingredients
  

  • 1 lb. Corvina filleT skinned
  • fresh basil leaves

Make Curry Sauce

    Instructions
     

    Make Curry Sauce

    • Sauté ¼ cup chopped onion, 2 cloves minced garlic, 1 tsp. minced ginger in 1 tsp. olive oil until tender.  Add one tbsp. curry powder, 2 tbsp. tomato paste, 1 tsp. corn starch. Stir until blended. Add one cup of fish or vegetable stock, one tbsp. fresh lime juice, 1 tsp. sugar, 1 tbsp. soy sauce. Stir until blended.  Season with salt and fresh pepper, simmer, and cook for five minutes. Set pan aside and cover.
    • In a separate skillet, pan-sear Corvina as in the above recipe.
    • Set aside on a serving plate.
    • Bring curry sauce to a simmer again and whisk in1 cup plain yogurt.
    • Spoon over fish and serve with steamedvegetables and rice.
    • Garnish with freshly chopped basil leaves.