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Sautéed Peruvian-Style Corvina
Recipes
Sautéed Peruvian-Style Corvina
4 servings
25 minutes total

Ingredients

  • 4 (6 oz) corvina fillets (about 1 ½ lb)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ½ seedless cucumber
  • 1 small red onion
  • 1 ripe mango
  • 1 Hass avocado
  • ¼ cup ponzu sauce
  • 1 tablespoon lime juice

Steps

    1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat fish with 1 tablespoon oil, season with salt, and place in pan (wash hands). Cook 6–8 minutes on each side until centers of fillets flake easily and are 145°F.
    2. Chop cucumber and onion finely. Halve mango and avocado, scoop out flesh, and chop finely; combine with cucumbers and onions. Whisk ponzu sauce, lime juice, and remaining 2 tablespoons oil until well blended. Toss with cucumbers, onions, mango, and avocado; serve over fish.
    Note: Always check fish for bones.

Other Preparation Methods

      • Grill: Preheat grill (or grill pan) on medium. Combine 3 tablespoons softened salted butter, 2 tablespoons sweet chili sauce, and ¼ cup sliced green onions. Season 4 (6 oz) corvina fish fillets with ½ teaspoon kosher salt and 1 tablespoon oil, then place on grill (wash hands); grill 6–7 minutes on each side until centers of fillet flake easily and are 145°F. Top with seasoned butter.

    Amount per ¼ recipe serving: Calories 440, Total Fat 20g, Sat Fat 3g, Trans Fat 0g, Chol 80mg, Sodium 640mg, Total Carb 21g, Fiber 5g, Total Sugar 14g, (Incl. 2g Added Sugars), Protein 45g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 25%