Ingredients - 4 (6 oz) corvina fillets (about 1 ½ lb)
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ½ seedless cucumber
- 1 small red onion
- 1 ripe mango
- 1 Hass avocado
- ¼ cup ponzu sauce
- 1 tablespoon lime juice
Steps -
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat fish
with 1 tablespoon oil, season with salt, and place in pan (wash hands).
Cook 6–8 minutes on each side until centers of fillets flake easily and
are 145°F.
- Chop cucumber and onion finely. Halve mango and
avocado, scoop out flesh, and chop finely; combine with cucumbers and
onions. Whisk ponzu sauce, lime juice, and remaining 2 tablespoons oil
until well blended. Toss with cucumbers, onions, mango, and avocado;
serve over fish.
Note: Always check fish for bones. Other Preparation Methods
- Grill: Preheat grill (or grill pan) on medium.
Combine 3 tablespoons softened salted butter, 2 tablespoons sweet chili
sauce, and ¼ cup sliced green onions. Season 4 (6 oz) corvina fish
fillets with ½ teaspoon kosher salt and 1 tablespoon oil, then place on
grill (wash hands); grill 6–7 minutes on each side until centers of
fillet flake easily and are 145°F. Top with seasoned butter.
Recipe courtesy of Publix https://www.publix.com/recipe/sauteed-peruvian-sty... |
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