Corvina a la Parrilla

📍 Where this dish comes from: Huanchaco (near Trujillo) · Caballitos de totora reed boats
Discover the history of this region →

Corvina is one of Peru’s most prized coastal fish, and a smoky cumin-paprika marinade is all it needs before hitting the grill.

What You’ll Need

Corvina a la Parrilla

Corvina is one of Peru's most prized coastal fish, and a smoky cumin-paprika marinade is all it needs before hitting the grill.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Course: Main Course

Cuisine: Peruvian

Servings: 4 servings

Calories: 250kcal

Ingredients

• 4 corvina or sea bass fillets 6 oz each (sub: halibut, snapper, or grouper)
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Sea salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Get Recipe Ingredients

Instructions

• Preheat a grill or grill pan to medium-high heat.
• Whisk together the olive oil, garlic, lime juice, cumin, smoked paprika, salt, and pepper.
• Brush both sides of each fillet with the marinade.
• Let the fish rest at room temperature for 10 minutes while the grill heats.
• Grill the fillets 4–5 minutes per side, until the fish flakes easily with a fork.
• Transfer to a platter and garnish with fresh cilantro.
• Serve hot with lime wedges.

Nutrition

Serving: 1serving | Calories: 250kcal | Protein: 34g | Fat: 12g

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Health Benefits

• Firm white fish is high in protein and essentially carb-free before any adjustment.
• The smoky spice marinade replaces the need for a starch-thickened sauce entirely.

Pairs Well With

• Espárragos a la Parrilla con Alioli de Ají Amarillo
• Palta Rellena