CORVINA RECIPES RECIPES

Steps:

• To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
• Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
• In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
• Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.

Steps:

• Step 1: Preheat your grill to medium heat
• Step 2: Combine paprika, garlic salt, thyme, black pepper and red pepper to create a spice rub.
• Step 3: Melt the butter and pour into a bowl. (I use half butter & half olive oil)
• Step 4: Dip each piece of fish in the butter, then sprinkle if with the spice mixture.
• Step 5: Place the fish on well oiled grill (on a grill pan) and grill the fish steaks for 3-4 minutes, covred with a lid. Turn the fish with a spatula then cook for 3-4 minutes on the other side. (I personally found cooking times to be ~25 minutes overall.)
• Step 6: Serve each blackened corvina steak with a sprinkle of dill over the top and accompanying lemon wedge.
• Notes:
• To reduce the amount of saturated fat in this dish can use any 3 Tbsp combination of butter and olive oil. Corvina is high in protein, but very low in fat.
• To reduce the spiciness of the dish, omit the ground red pepper. To make it hotter, increase the amount of red pepper to 2 tsp.
• Be sure to use corvina while fresh; this type of fish spoils quickly.