Corvina without a Subpoena

By Melissa • Entrées • 13 Nov 2012

How pretty is this dish? A mediterranean meal in a Miami kitchen. Let’s begin from the bottom to the top. Embarrassingly, I didn’t fancy zucchini until my college roommate introduced me to it in a new way. Since that day, I’ve probably incorporated zucchini into my food at least a few times per week. Anyways start by chopping up a shallot and some garlic and sautéing them in hot oil. You wanna hear that scrumptious sounding sizzle.  Then add your chopped zucchini to the skillet and cook until they turn a nice color. Add salt and pepper when you put them in. Now for the next layer: the fish. Corvina, such a delicious and light fish. Sea-bass’s baby brother almost.  Season the fish with salt, pepper, lemon zest, fresh italian parsley. Once the oil is hot in the skillet add the corvina seasoned side down and then season the other side. A trick is to squeeze the lemon juice on the fish when it is in the skillet. Cook on each side for maybe 3-6 min. Now for the tasty garnish. Yellow grape tomatoes, kalamata olives, sun-dried tomatoes,  mixed with olive oil and some more fresh parsley and lemon juice. This dish was honestly delish. Enjoy.

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One Response

  1. Courtney

    this looks amazing. i want to try to recreate

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