Pan-Seared Corvina with Coconut Lime Sauce

Pan-Seared Corvina with Coconut Lime Sauce is a culinary masterpiece that fuses the delicate flavor of corvina fish with a rich, creamy sauce accented with lime’s tangy freshness. This dish, a unique blend of Latin American and Southeast Asian influences, offers a delightful culinary experience that is both exotic and comforting, inviting you to explore the rich tapestry of global flavors.

Corvina, a prized fish in many coastal cuisines, is known for its firm, white flesh and mild flavor. It’s a fish that’s easy to work with, holding up well to pan-searing, developing a beautiful golden-brown crust while remaining tender and moist. The fish is simply seasoned with salt and ground black pepper, allowing its natural flavors to shine. The combination of extra virgin olive oil and butter used for searing adds a depth of flavor and a hint of richness, complementing the corvina without overpowering it, making it a perfect choice for a hassle-free yet delicious meal.

What is Corvina?

Corvina is a saltwater fish commonly found in warm coastal waters, particularly in the Pacific Ocean. It is known for its firm, white flesh and mild, delicate flavor, making it a popular choice for various culinary preparations. Corvina is often compared to sea bass, and it is prized among Latin American and Mediterranean cuisines.

The Coconut Lime Sauce is a creamy, aromatic accompaniment that elevates the dish. The sauce begins with finely chopped shallots sautéed in extra virgin olive oil until they are soft and translucent. This step builds a sweet, savory foundation. Minced garlic is added, infusing the oil with its robust aroma and flavor. Coconut milk, a staple in Southeast Asian cuisine, forms the base of the sauce, providing a rich, creamy texture and a subtle sweetness. The sauce is brought to life with fresh lime juice and zest, which cut through the richness with their bright, tangy notes. A touch of soy sauce adds depth and umami, rounding out the flavors. Seasoned with salt and ground black pepper, the sauce simmers until it thickens slightly, achieving a perfect balance of creaminess and acidity.

The dish is beautifully garnished with pickled onions, fresh cilantro, lime wedges, and red pepper flakes. The pickled onions add a sharp, tangy contrast to the rich coconut sauce and the mild fish. Apple cider vinegar, water, sugar, and salt are combined, then thinly sliced red onions are soaked until they achieve the perfect pickled flavor. This garnish enhances the dish’s visual appeal with a pop of color and provides a refreshing crunch and acidity.

Fresh cilantro leaves bring a burst of herbaceous freshness, while lime wedges allow diners to add an extra squeeze of lime juice if desired, heightening the citrus notes in the sauce. A sprinkle of red pepper flakes adds a subtle heat, creating a more complex flavor profile and a gentle warmth that lingers on the palate.

The presentation of Pan-Seared Corvina with Coconut Lime Sauce is as inviting as its flavors. Each plate begins with a generous spoonful of the creamy coconut lime sauce, creating a luscious base for the corvina fillet. With its golden crust and tender interior, the seared fish is placed atop the sauce. The garnishes are then artfully arranged around the fish: a scattering of pickled onions, fresh cilantro sprigs, lime wedges on the side, and a light dusting of red pepper flakes. This thoughtful arrangement ensures that every bite offers a delightful combination of textures and flavors.

This dish is a celebration of balance and contrast. The creamy, tangy sauce pairs perfectly with the succulent fish, while the fresh garnishes add complexity and vibrancy. Each element plays a crucial role, contributing to a dish that is not only delicious but also visually stunning. Whether enjoyed as a special weeknight meal or served at a dinner party, Pan-Seared Corvina with Coconut Lime Sauce is sure to impress and satisfy, offering a taste of coastal culinary traditions with a sophisticated twist.

Pan-Seared Corvina with Coconut Lime Sauce

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

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

• 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.