Very popular in the cuisine of the Andalusian Atlantic, mainly in the provinces of Huelva and Cádiz, Corvina is a very friendly and very nice fishwhich responds very well to baked fish and grilled fish preparations.
In the same way that it happens with sea bass, sea bream or turbot, it is very common for the corvina that arrives at our fishmongers and markets to be aquaculture corvina. Above all, when we see specimens that rarely exceed two kilos and are very uniform in shape, size and weight.
Unlike what happens with sea bass or sea breamwhich are a little drier, corvina is a semi-fat fish that allows us to get a lot out of recipes such as grilled corvina, perfect for making it juicy and tender, without effort
In a heavy-bottomed skillet over medium-high heat put the fish already salted on both sides and with the skin part towards the fire, cook 3 minutes on that side and minutes on the other.
BRA PRIOR – Grill rotisserie with stripes, 28 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction
With what to accompany grilled sea bass
Whatever the fish, this recipe always gives a lot of play as a second course. Think of a grilled sea bass, grilled cod, grilled monkfish, grilled sea bream, grilled sole or any other type of fish.
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