Wild corvina is easily obtained from most fish mongers. Realize that “corvina” is a general term for over 200 varieties of salt water fish. It is a class of mild flavored, sweet, large flaked fish that holds up well to grilling. Some say it resembles snapper, but I think the flavor and texture profile is more adaptable. Sometimes corvina is labeled as sea bass, croaker, or drum fish, aptly named because of the sounds they resonate in their native ocean environment. I chose a catch off the coast of Honduras. The cut I purchased is similar in size to a full filet of salmon at your local market. It fits in your baking baking sheet; no worries.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : 8
- corvina - 2 lbs. fresh caught
- garlic - 3 cloves minced
- sweet onion - 1/2 medium diced
- garlic powder - 1/4 tsp
- celery seed - 1/2 tsp
- sea salt - 1 tsp
- black pepper - 1 tsp
- lime - 2 zested and juiced
- sweet potato - 3, sliced thin
- canola oil - 1/2 cup
- blood orange - 1 juiced
- cilantro - 1/2 cup rough chop
- star fruit - 2, seeded and diced
- white vinegar - splash
Take the filet out of the frig. Rinse well and pat dry. Allow time to come to room temperature. Slather and massage both sides with garlic, onion, salt, pepper, celery seed, and lime zest and juice. Preheat oven to 375 degrees.
Slice the sweet potatoes by hand with your chef knife or on a mandolin. Make sure they are thin, you are making chips after all. Slice and dice garlic, onion, and star fruit. Rough chop the cilantro, just enough to impart some influence into the coming relish.
When the oven is hot, put the fish in at bake for 20-25 minutes depending on the weight and thickness of the fish. It's done when it flakes with a fork. Any longer and it will be dry dry dry.
While the fish is cooking, heat the oil for frying temperature. Ideally the sweet potato slices should be frozen or in the freezer for a while prior to frying to avoid soggy fries. If you are not using a deep fryer with temp control, you'll know the oil is the right temperature when a test piece yields an assertive sizzle and bubble. Oil that is not hot enough will yield a limp product, and no one likes that. Too hot, and browning will occur before they are crispy throughout. It takes practice. I've failed many times before getting it right. Keep adjusting by adding in small batches and you'll thank yourself in the end. Drain on a wire grate or paper towels as the medallions of goodness manifest.
Mix the diced star fruit, sweet onion, cilantro, and orange. It is not an exact science. Just knife it into whatever grade of salsa/relish/puree you want it to be. I added a bit of sea salt, the splash of vinegar, and a drizzle of orange olive oil to taste. Add heat with serrano or jalapeño if desired.
Once the baking is complete, let the corvina set for a few minutes out of the oven while plating the sweet potatoes and relish. Drizzle with remaining fresh squeezed orange juice, organic preferred for maximum flavor.