Fish is probably the healthiest food we eat. Tastes good, too. I enjoy salmon, tuna, swordfish, catfish – most any fish, really.
About a month ago, I had fish on my evening menu plans, but wasn’t sure what kind. When in doubt, see what looks good. What looked good to me was a fish called Silver Corvina. It was a white, fleshy fish – it looked sort of like a rockfish fillet, or maybe a speckled trout. The fellow behind the counter recommended it, and it was only $5.99 a pound, so I gave it a shot.
The Silver Corvina is now my go-to fish du jour when I find it at the market.
The Corvina is a wild-caught fish, not farm-raised in who-knows-what kind of conditions, and ranges off the Pacific coast of South America. It is in the drum family – like a grouper – and tastes very much like grouper. It has a sweet flavor and a firm flesh.
Like a speckled trout, it grows to about 30-inches in length.
I would love to put a nice beer batter on these filets and fry them, but I’m watching my weight. So far, I have oven fried them and they are delicious. Here’s how I do it.
In a wash of egg and milk, I dip the filets, then press them into a bowl of Panko crumbs seasoned with alt, pepper, a little garlic salt, lemon dill seasoning and a pinch of Potlatch seasoning (similar to Old Bay but a little spicier). On each filet I put a pat of butter that browns nicely and a slice of lemon. Coating thoroughly on both sides, it’s onto a sheet of parchment paper and in to a 425 oven until nice and brown on top. Some filets are thicker that others and that will determine the total cooking time – usually about 15 minutes.
If you see Silver Corvina at the market and you enjoy fish, buy it.
Oven Baked Silver Corvina
1 pound filets (serves 2)
1 c Panko crumbs
1 c milk
Salt and pepper to taste
1/2 t garlic salt
½ t lemon dill seasoning
Pinch of Potlatch seasoning
2 pats of butter and lemon slices to garnish