Go Back
–+ servings

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
Cook Time: 12 minutes
Total Time: 22 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

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
Tried this recipe?Let us know how it was!