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.
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!
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.
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!
Here are a few related recipe ideas . .