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Buying Fresh Corvina online: Know What to Look for

Corvina inhabits mostly tropical to temperate coastal waters in Peru, Ecuador, Panama and Chile. The Corvina is similar in appearance to its relatives the weakfish and spotted sea trout. Its body is blue-grey on top, silvery overall with small scales, and is elongate and somewhat compressed in shape warm-temperate and topical waters. Corvina has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white.  The flesh resembles Snapper.  In South America Corvina is regarded as a prime table fish and is very popular for Ceviche.

It is available throughout the year but it is more plentiful from April to October.

When buying Corvina online, make Anderson Seafoods your first and last source.

Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

Coriander Crusted Corvina with Sautéed Zucchini and Red Chile Mole

Serves 2

Items You Will Need:

  • 2 Pieces 6-7oz Corvina Filets
  • 1 TBSP Coriander Rub (Coriander Seeds, Kosher Salt, Black Pepper and Mexican Oregano)
  • 1 TBSP All Purpose Flour
  • 1 Ounce Cooking Oil
  • 1 TBSP Whole Butter

Accompaniments:

  • 1 Cup Red Chile Mole (Dried Red Chiles, Onions, Garlic, Mexican Oregano and Kosher Salt)
  • 1 Cup Sautéed Zucchini (Zucchini, Red Jalapenos, Olive Oil and Kosher Salt)
  • ½ Cup Fresh Cilantro Sprigs
  • 1 Each Fresh Lime (For Juice & Zest)

Directions to Make:

  1. Prepare the Coriander Rub by grinding the ingredients into a coarse consistency.
  2. Crust the Corvina Filets with Coriander Rub.
  3. Dust the Crusted Corvina with flour to protect the crust.
  4. Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
  5. Drizzle the cooking oil in the hot pan and place the Corvina in the pan with the crust side down.
  6. Allow to cook until a brown crust forms around the edges. (Approximately 1-2 Minutes)
  7. Turn the Corvina over and allow to cook for 1-2 minutes.
  8. Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
  9. Add the 1-Tablespoon of whole butter to the hot pan and baste the fish using a spoon.
  10. Remove from the pan and allow to rest while arranging the plate.

Steps To Plating:

  1. Prepare the Red Chile Mole (Sauce) and the Sautéed Zucchini.
  2. Pour the mole (sauce) onto the center of the bowl or plate and spread evenly.
  3. Spoon the Zucchini in the middle of the sauce.
  4. Lay the Crusted Corvina on top of the Sautéed Zucchini.
  5. Finish with some Cilantro Sprigs, a squeeze of Lime Juice and splash of Lime Zest.

Looking where to buy Corvina online? Anderson Seafoods brings the finest selection directly to your kitchen.