Corvina al Cilantro

Background

Corvina al cilantro is a coastal classic that highlights firm, sweet fish with the bright lift of fresh herbs and citrus. In many Latin American kitchens, cooks whisk together tangy lime juice, pungent garlic, and verdant cilantro with a splash of silky olive oil to create a quick marinade and pan sauce. Here, tender fillets of corvina are seared, then napped with a fragrant pan reduction—an approach that preserves delicacy while concentrating flavor. Serve it on a weeknight or as a light centerpiece for guests; it’s fast, vivid, and deeply satisfying.

Ingredients

• 1 lb corvina fillets, pin bones removed
• 1/2 cup chopped cilantro, plus extra for garnish
• 3 tbsp fresh lime juice
• 2 cloves minced garlic
• 2 tbsp olive oil, divided
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper
• 1 small minced jalapeño (optional, for heat)
• 1/4 cup finely diced onion
• 1 tbsp butter
• 1/4 cup dry white wine (optional)
• 1/4 tsp ground cumin (optional, earthy depth)

Preparation

1. Pat the corvina dry. Season both sides with the salt and black pepper.
2. In a bowl, whisk 1 tbsp olive oil, the lime juice, minced garlic, chopped cilantro, optional jalapeño, and optional cumin until emulsified.
3. Coat the corvina with half the mixture; reserve the rest for the pan. Marinate for 15 minutes (refrigerated).

Cooking

1. Heat a skillet over medium-high. Add remaining 1 tbsp olive oil and the butter; swirl until melted.
2. Lay in the corvina. Sear undisturbed for 2 to 3 minutes until the edges turn opaque, then flip and cook for another 2 minutes, just to translucency in the center.
3. Lower heat. Stir in the onion, the reserved marinade, and the white wine if using. Simmer for 1 to 2 minutes to gently reduce and coat the fish.
4. Transfer the fillets to warm plates and rest for 2 minutes. Spoon the pan sauce over the top and finish with a sprinkle of chopped cilantro and a bright splash of lime juice.

How to Enjoy

Pair the sauced corvina with steamed rice, roasted vegetables, or crisp greens. A final drizzle of olive oil heightens silkiness, while a touch more lime juice keeps every bite vivid. For gentle heat, scatter a few thin slices of jalapeño. If you prefer a richer glaze, whisk a small pat of softened butter into the warm pan sauce just before serving.

Chef’s Tips

• If substituting fish, choose similarly firm, mild fillets and keep the same quick sear and brief sauce reduction of about 5 to 6 minutes total stovetop time.
• Balance is key: taste the sauce and adjust with a pinch more salt or extra lime juice before plating.
• Leftovers keep well; gently reheat with a spoon of water and a dab of olive oil for 1 to 2 minutes.