Jill Reid | Kitchen Spirit

Corvina with Goji Berry Quinoa

Looking for a different fresh fish option? I discovered corvina by accident . . .

Scanning the cooler cases at a local store for fresh fish options, I noticed most of the labels for the usual favorites (salmon, tilapia, mahi, cod) contained the words keeping them from consideration:  “Farm raised.” Then I noticed a single row of corvina filets. They were beautiful—meaty, thick, pink. I scanned the label and confirmed they were “wild caught.” I couldn’t wait to taste it.

Corvina is becoming more popular as a fresh seafood choice. With a mild, sweet flavor and firm flesh, this healthy fish option is pinkish in color when raw, and turns white when cooked.

Dinner plans were whirling in my head. I had a batch of goji berry and veggie quinoa in the fridge (click here for the recipe) and knew it would make the perfect side dish. I was right.

Here’s a quick, easy delicious meal you can serve any night of the week. Make the quinoa ahead of time and have it ready to go!

Ingredients:
2 – fresh corvina fillets
½ cup sliced mushrooms
Avocado oil
Organic black pepper
Organic dried basil
Kitchen Spirit Coating  (Click here for the recipe)
Grated Parmiggiano-Reggiono cheese

kitchen spirit coating jill reid

cooking oil cruets

organic basil jill reid kitchen spirit

mushrooms jill reid kitchen spirit

ground pepper jill reid kitchen spirit

Set the oven temperature to 300 degrees. Lightly coat a glass or porcelain baking dish with avocado oil. Roll the fillets in Kitchen Spirit Coating and place in dish. Top with sliced mushrooms and sprinkle with basil and organic pepper. Then drizzle a little avocado oil over all. Cover the dish with a lid or foil and bake for 30 minutes.

While the fish is baking, you can make the quinoa (Click here for the recipe). Spoon the Goji Berry and Veggie Quinoa on a plate, and nestle a baked corvina fillet in the center. Sprinkle grated Parmiggiano-Reggiono cheese on top and serve!

Tips:

Purchase corvina in a large slab/fillet and cut into individual servings. It freezes great and defrosts in a couple hours for a quick, healthy dinner.

Nix the coating and bake the fillets with mushrooms, seasonings, and oil only. This fish is moist and tender either way!

Pour a couple tablespoons of heated Kitchen Spirit Green Sauce (Click here for the recipe) on top of fish, then add the grated cheese and serve—delicious!


Here are a few items I use when making this recipe. They’re available from Amazon – just click on the photos below for more info, photos, and quick links.



Here are a few related recipe ideas . .