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Pan-Seared Corvina with Coconut Lime Sauce features tender corvina fillets seared to perfection and served with a rich, tangy coconut lime sauce. The dish is garnished with pickled onions, fresh cilantro, lime wedges, and red pepper flakes, offering a delightful blend of flavors and textures. This fusion of Latin American and Southeast Asian influences makes for an elegant and flavorful meal.
Ingredients
• For the Pan Seared Corvina
• 4 fillets of corvina
• to taste, salt and ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• For the Coconut Lime Sauce
• 1 tablespoon extra virgin olive oil
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 1 can (14 ounces) coconut milk
• 1 lime, juiced and zested
• 1 teaspoon soy sauce
• to taste, salt and ground black pepper
• For Serving
• pickled onions
• fresh cilantro
• l lime wedges
• red pepper flakes
Directions
- Make the Coconut Lime Sauce:
Heat 1 tablespoon of extra virgin olive oil over medium heat in a saucepan. Add the finely chopped shallot and cook until soft and translucent, 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Pour in the coconut milk and bring to a simmer. Add the lime zest and juice, and soy sauce. Season with salt and ground black pepper to taste. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. Keep warm until ready for use. - Pan-Sear the Corvina:
Pat the corvina fillets dry with paper towels and season both sides with salt and ground black pepper. Heat a large skillet over medium-high heat. Once hot, add the extra virgin olive oil and butter. Once the butter has melted, add the corvina fillets to the skillet. Cook for 4-5 minutes on each side until the fish is golden brown and cooked through. - Assemble the Dish and Serve:
Place a generous spoonful of the creamy coconut lime sauce on each plate. Top with a seared corvina fillet. Garnish with pickled onions, fresh cilantro, a lime wedge, and red pepper flakes.
Notes
- To Make Pickled Onions: In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and add 1 thinly sliced red onion. Let sit for at least 30 minutes to pickle. You can also prepare this a day ahead for better flavor.
Recipe courtesy of He Cooks
https://hecooks.co/pan-seared-corvina-with-coconut...
