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Corvina

Corvina Recipe

  • Corvina fillets (about 5-6 ounces each)
  • Olive oil
  • Salt and pepper, to taste
  • Lemon slices
  • Fresh herbs (such as parsley, dill, or rosemary sprigs)
  • Optional additions: vegetables like sliced cherry tomatoes, green onions, jalapenos, or capers 

Instructions:

  1. Prepare the Grill: Preheat your grill to medium-high heat (around 400°F or 200°C).
  2. Prepare the Foil Packets: Tear off large squares of heavy-duty aluminum foil. Lightly grease the dull side of each foil sheet with oil or butter to prevent sticking.
  3. Assemble the Packets: Place a corvina fillet in the center of each greased foil sheet. If the fish has skin, place the skin side down.
  4. Season the Fish: Season the fish with salt and pepper. You can also use other seasonings like garlic salt, paprika, dill weed, or even a Cajun seasoning blend for a bit of spice.
  5. Add Flavorings: Place a slice of lemon on top of each fillet, followed by a sprig of herbs. Consider adding vegetables like sliced tomatoes, green onions, jalapenos, or capers for extra flavor and nutrients.
  6. Seal the Packets: Fold up the edges of the foil to completely seal the packet, creating a loose tent around the fish to allow steam to cook the fish. Make sure the edges are sealed well to prevent steam from escaping.
  7. Grill the Fish:
  • Direct heat (if desired for initial searing): Some sources suggest grilling over direct heat for a few minutes to get a nice sear before moving to indirect heat. Place the packets directly over the heat until they begin to sizzle.
  • Indirect heat: Move the packets to the side of the grill with the burners off (indirect heat) and close the grill lid.
  1. Cook Until Done: Grill the fish for 10 to 15 minutes, or until it is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets, so it's a good idea to check for doneness after about 10 minutes. If the fish is about 2 inches thick, it will likely need around 8 minutes per side.
  2. Rest and Serve: Carefully remove the foil packets from the grill. Let the fish rest for about 5 minutes before serving to allow the juices to redistribute. 



baked haddock

Baked Haddock with Brown Butter and Wine Sauce

Ingredients

  • 1 lb Haddock ir scrid Fillets 4 fillets
  • 1 Lemon juice
  • Salt and Pepper
  • Dash of Cayenne
  • 1/2 cup Flour on a plate
  • 1 tbs butter
  • 2 tbs oil
  • 4 sprigs thyme
  • For the Brown Butter White Wine Sauce
  • 2 TBS Butter
  • 3 sprigs of Thyme
  • 1/2 c White Wine such as Sauvignon Blanc
  • 1/2 c Cream

How to Cook

  1. Rinse the fish and pat dry
  2. Squeeze the Lemon Juice over the Fillets and then season generously with Salt and Pepper (The salt and pepper are where the seasoning comes from as the sauce is very subtle in flavor, so be generous).
  3. Add a dash of cayenne to each fillet.
  4. Then lightly dredge the fillets in flour.
  5. In a hot pan over med to med-high heat, melt the butter and heat the oil and thyme sprigs.
  6. Once warm/hot, add the fillets.
  7. Cook over med to med high heat for approximately 3-4 minutes on each side or until golden brown.
  8. Preheat oven to 200 F.
  9. Let fish rest in oven on a tray while you make the sauce.

For the Sauce

  1. In the recently vacated fish pan, add 2 TBS Butter and the thyme sprigs.
  2. Over medium heat cook until the butter has just started to turn brown and smells slightly nutty.
  3. Add the wine and increase the heat to med-high.
  4. Let the wine reduce/cook down to half, then add the cream.
  5. Reduce heat to med-low and let cook for about 3 minutes or until cream has started to slightly thicken.