Sounds a little fishy eh?
…a delicious white fish all buttery with the perfect herbs and a hint of applewood smoked sea salt.
A must try… this Corvina with Butter and Herbs!
I just back from visiting my son Dylan in Indy, and had a fabulous time – as I always do. We celebrated Saint Patrick’s Day during my time there… did the Irish Pub Crawl thing. I had a blast. And drank my share of Bailey’s. On the rocks. The perfect drink for this Irish girl.
The first days of Spring were happening while I was there too… so my thoughts wandered to dishes I would like to make when I returned home to Denver. Something a little lighter than the HUGE pork tenderloin sandwich… the one I just had to have, being in Indiana and all. Oh – worth every bite. Every single, crunchy bite.
So what was on my menu when I got home? Fish. I needed some fish. White fish.
I grew up with trout on my plate, sometimes smoked, and many times right from over the fire while we were camping in the Rockies with my folks. BUT… I never got into the “be careful of the oh so many bones” thing. I do, however, love my trout de-boned and pecan crusted at a lovely restaurant. Just saying.
But all in all – I am a white fish girl. I love my Halibut, Branzino, Mahi Mahi, Cod, and Corvina.
And… to salute those first days of Spring… I am eating a lot more fish, chicken, whole grain dishes, and salads. Time to lighten up!
We all know that fish is a good source of protein, Omega-3 fatty acids and not high in saturated fat. I am pretty sure I learned all this in my home economics class in the 7th grade. Ha. But I do not remember being told how good fish could be when cooked up like this!
And what is Corvina? It is a white fish similar to sea bass. It has a mild, sweet taste with firm, large flaked flesh. To me… the perfect fish. Mild, not too fishy.
Of course… when you add butter to any dish – especially fish – it makes it delectable. And the herbs add just the right flavors. Some parsley, summer savory, some minced garlic, a little touch of applewood smoked sea salt – oh my word, this fish is tasty!
Enjoy!
Teri~
- 2 corvina fillets
- ½ stick unsalted butter, melted
- 2 tbsp minced garlic
- 1 tbsp fresh parsley leaves, chopped
- ¼ tsp summer savory
- ¼ tsp kosher salt
- ⅛ tsp fresh ground pepper
- 1 lemon, sliced for garnish
- Sprinkle the fish with garlic, parsley, thyme, salt and pepper, smoked applewood sea salt and set aside.
- Place a large skillet over medium-high heat, add the butter, melt, and then add the fish.
- Cook for 4 minutes then carefully flip and cook for another 3-5 minutes.
- Place the fish on a paper-towel-lined plate to remove any excess fat.
- Serve.