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Corvina Fish Recipe with Citrus Salsa

Pan-seared corvina fish recipe with citrus salsa is restaurant-quality food at home. This gorgeous, quick and easy dinner is ready in under thirty minutes, which makes it perfect for midweek meals.corvina fish recipe with citrus on white plate and black background

A light and nutritious dinner, buttery corvina is topped with a bright citrus salsa. Serve it with a quinoa salad and sautéed broccolini to make it a complete meal.

Corvina fish recipes

citrus corvina on white plate

If you have recently discovered corvina, then you already know how good it is. If you’ve never had this fish before, put it on your shopping list now. Corvina has become a favorite around here  and is the most requested fish over every other kind of seafood.

The first corvina recipe showed up on this blog a number of years ago. I did a Coconut Curry Corvina served on top of potatoes. It is absolutely scrumptious. The sauce is killer and not a drop goes to waste. We swipe pieces of potato through it to get every last bit.

Last month, I made a Baked Corvina with Tomatoes that was also quite tasty. It is completely different from the other corvina recipes here. It has more of a Mediterranean feel to it.

corvina with citrus on white plate and black background

In my humble opinion, corvina is what I would consider the perfect fish. It is mild and not at all fishy-tasting, so it is pleasing to those who don’t like strong-tasting fish. The flesh separates into big, meaty chunks instead of flaking into tiny pieces. It is a substantial piece of fish that can be flavored a hundred different ways.

Pan Seared Corvina fish recipe

corvina with salsa on white plate
Corvina fish recipe with citrus salsa is a quick and easy, but impressive dinner.

Who says you can’t make gorgeous, restaurant-quality food at home? In about 30 minutes, you could be sitting down to this dinner and your friends/family/dinner guests will be super impressed.

All you need for this recipe is a non-stick skillet, a sharp knife and a fish spatula. This recipe is so easy, but it looks like you worked REALLY hard on it. Let’s be honest, those are the best kinds of recipes. Everyone thinks you’ve spent half the day in the kitchen and they’re singing your praises, but you and I know that it only took as long as an episode of Friends.

How to cook corvina fish

First things first – how to tell the pretty side (or top) from the bottom side (the side that faces the plate). This handy photos shows you how to tell the difference. You want to present the nice side up, so flip the fish over and look at both sides before you put it in the pan.


Once we’ve gotten that cleared up, slide the fish into a hot non-stick pan with a bit of olive oil and let it sear. After a few minutes,it will form a light brown crust. It is time to flip it over and cook it through. In about 10 minutes, the fish has cooked and you are ready to garnish and eat.

More seafood recipes we’re enjoying right now: Langostino Macaroni and Cheese / Baked Parmesan Crab Dip (from TSCCB) /  Brown Sugar Bourbon Salmon

Citrus Salsacitrus salsa in glass bowl

As you can see, I left my citrus segments whole. This was on purpose. The larger pieces looked nicer on the fish than smaller chunks. You don’t have to leave yours whole. If you prefer to dice them up, go for it. Sometimes I dice everything up and sometimes I don’t, it depends on how I want it to look.

Also, feel free to use ANY citrus you like. If you don’t like grapefruit, don’t use it. Add in more oranges or even tangerines. This is totally personal preference. If you find the combination too tart, add in a teaspoon of honey to sweeten it up just a bit.

One thing I do recommend is this – squeeze a lime over your diced red onions and let them hang out in the juice for about 10 minutes before you add them to the citrus. It will take the bite out of the onions. 

I do segment the citrus for this, but again, you don’t have to. It only takes a few minutes and it looks nice, so I do it. I made a short video for you demonstrating how to supreme citrus fruit. It’s really easy and it makes you look like a culinary badass, so why not do it?

Corvina with Citrus Salsa

When you are choosing the citrus fruits for your salsa, try to mix a few colors, it will look better than one single color. Even if you only choose oranges, get a blood orange if it is in season. Try to add cara cara oranges, clementines or tangerines as well for different shades of orange.

corvina with citrus on white plate with fish in background

For my salsa, I used ruby red grapefruit, navel orange, lime and lemon. The mix of colors make this visually stunning with the white flesh of the fish. A bit of purple peeking out and a sprinkle of green tie it all together for a colorful and beautiful dish.

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corvina with citrus on white plate with fish in background

Corvina Fish Recipe with Citrus Salsa

Cheryl Bennett
A quick and easy corvina fish recipe that looks impressive enough for dinner parties. Served with a bright citrus salsa, this meal is as delicious as it is beautiful.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 2
Calories 374 kcal


Citrus Salsa

  • 1 small ruby red grapefruit
  • 1 small navel orange
  • 2 limes
  • 1 lemon
  • 1/2 small red onion diced small
  • 2 tbsp flat-leaf parsley chopped
  • 2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper


  • 2 pieces corvina 5 ounces each, about 1" thick
  • 2 tsp olive oil
  • 1 tsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Make salsaPeel and segment grapefruit, orange, lemon and one lime (chop if desired).
  • Add olive oil, salt and pepper. Toss to combine in small bowl and set aside.
  • Squeeze remaining lime over red onion in a separate bowl and let it sit in the juice for 10 minutes while you cook the fish.
  • Make corvinaIn a non-stick pan, heat 2 tsp olive oil over medium high heat.
  • Sprinkle both pieces of fish with salt, pepper and minced garlic.
  • Carefully place fish in pan, laying it away from you, not toward you. Cook undisturbed for 4 minutes.
  • Turn heat down to medium and gently turn fish over using a fish spatula. Cook for an additional 4 - 5 minutes until fish is opaque and flesh is just beginning to separate.
  • Remove from heat and let fish rest for a few minutes while you finish the salsa.
  • Drain lime juice from onions, add onions to citrus. Mix to combine, add parsley and place on top of each piece of corvina. Serve immediately.


Laying the fish away from you instead of toward your body will ensure that you won't get splashed with oil if it happens to splatter when it is going into the hot pan.
Your fish may be done anywhere from 8 to 10 minutes, depending on the thickness and size of the fillets and the heat of your pan. When the fish looks like it has turned white all the way through, pull it off the heat.


Serving: 1gCalories: 374kcalCarbohydrates: 33gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 75mgSodium: 1292mgFiber: 7gSugar: 15g
Tried this recipe?Let us know how it was!


  1. I must admit, I was sceptical when I saw fruit and fish.. but oh boy was I wrong. This citrus salsa pairs so nicely with this fish. I could not get enough of it. This recipe just might be in my top 5 favorite Pook’s Pantry recipes. I totally recommend this dish!!!!

  2. I am just SO impressed with how wonderfully DELICIOUS this came out on my corvina (a fish that I fully admit that I never heard of until it was on sale at my local supermarket chain – 5 beautiful, THICK (over 1″ each,) pieces. Those gorgeous steaks of fish cost me $4.85! – that’s just CRAZY. I absolutely LOVED the competing flavors of the citrus – lime one bite, grapefruit the next. I went a bit smaller on the cut size, but I just used the spilled juice as a final baste right before I removed it. SUPERB!

    I have a specifically designed fish grilling device; it looks like a tiny badminton racket, but it works beautifully. You can char both sides without ever having to worry about tearing the fish apart. Thank you. My son is visiting us in a few weeks, and his will be one of the highlights of my menu for him, and, of course, for my BEAUTIFUL wife.

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