This simple grilled corvina recipe is perfect for summer. Seasoned fillets of buttery corvina are grilled to perfection in this quick and easy warm weather meal. Grilling fish can be tricky, but with these helpful tips and this super simple recipe, you’ll be on your way to a delicious and healthy dinner in no time.
If you love this baked corvina recipe, try it on the grill.
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How to grill corvina fish
I love grilled fish, but for the longest time, I couldn’t figure out how to cook corvina on the grill. I’m no stranger to cooking outside, but more often than not, it would stick and I couldn’t get it to release without breaking apart.
One of the ways to avoid fish sticking to the grill is to oil the fillets. I wanted to avoid that, so I needed another option. We happen to have a bunch of banana trees in our backyard, so off I went, Jumanji-style, in search of the perfect leaves.
Using fresh banana leaves as a mat on the grill does two things:
- First, it provides a natural non-stick surface for the corvina. Banana leaves are waterproof, but porous, allowing some of the juices from the fish to seep through. Much like cooking with foil, it prevents the food from burning and getting stuck to the grill.
- Secondly, it provides a sweet, smoky flavor to the fish. This is where banana leaves beat foil every single time. As the banana leaves are exposed to the heat, they let off smoke and steam. The fish is infused with all of that flavor from the banana leaves, which is something you’ll never get from foil.
As the leaves cook, they will go from bright green to dark brown. Don’t panic, that’s normal. They’ll break apart a little, which is why I suggest using two layers if you have younger, thinner leaves. The more mature leaves are tougher and won’t break apart as easily.
How to season corvina fish for the grill
This simple corvina recipe is seasoned with salt and pepper and a squeeze of lime juice. I laid a couple of thinly sliced lime wheels on top for extra flavor, because as the limes heat up inside the grill, they release their oils from the skin and the juice from inside.
If you are looking for a little spice with this grilled corvina recipe, try my homemade Cajun seasoning blend. It’ll add a kick to the fish and it goes nicely with lime.
Sometimes, I serve gremolata with this corvina. It is quick and easy and makes a nice sauce for the fish.
How to prepare banana leaves for grilling
First, if you are using fresh leaves for this grilled corvina recipe, you’ll need to wash them. Using a clean kitchen sponge, lightly scrub both sides of the banana leaf and rinse under cool water. That’s it, they are ready for the grill.
Banana leaves are pliable, so you can bend them to fit snugly inside your grill, no matter what size it is.
I know what you’re thinking “Ok, Cheryl, but we don’t all live in the tropics”. You’re right. And guess what? You don’t have to. If you live near an Asian market or a Latin American market, you can find them. They are commonly sold in the freezer section, but you might get lucky and find fresh leaves too.
If you have frozen leaves, thaw them in the fridge overnight and you’re good to go. You can also place them in a low oven (as low as it can go) and let them thaw slowly.
As an added bonus, banana leaves also serve as a beautiful, natural platter. Place the entire meal, sides and all, on the leaf. It’s the easiest clean up ever. When you’re done, simply fold it all up and toss it.
The best way to cook corvina
This grilled fillet is my summer corvina recipe. It is so simple and requires almost no effort.
We all know that we need to eat more fish and this grilled corvina makes it a delicious endeavor. In my humble opinion, grilling is the way to go, especially in the warm summer months.
It allows you to keep it simple, both with seasonings and method, while still being tasty and healthy. That’s the trick, isn’t it? We want it to be good for us, but we also want delicious food.
Q & A
Aluminum foil is a perfect swap for banana leaves on the grill. You won’t get the smoky flavor, but your fish won’t stick to the grill grates either.
It takes about 8 – 10 minutes total, depending on your grill and the thickness of your fish.
Corvina is a very meaty fish. It will start out slightly pink and turn an opaque whitish color when it’s done. The other failsafe way to check for doneness is if the flesh of the fish begins to flake apart when you try to cut into it. If it does, pull the fish off of the heat – you’re done.
- Corvina with butter and herbs – Use the banana leaves (or foil) to make little packages of fish and grill them for a twist on this recipe.
- Pan seared corvina with Portuguese sausage – Break out your cast iron and move this recipe from the stove to the grill.
- Corvina with citrus salsa – This is one of my favorite ways to eat corvina and it would be amazing on the grill.
Tips and tricks for success
There are a few helpful tips to grilling corvina, or any other fish. Whether you choose to use banana leaves, foil, or you plan to grill directly on the grates, here are a few rules to follow for success:
- Start with a clean grill – use a brush to clean your grill grates and remove any residue.
- Preheat the grill before you place your food on the grates.
- Cook corvina with the lid down. Lifting the lid repeatedly is the equivalent of opening the oven door.
- Set a timer – place the fish on the grill and set your timer for 4 minutes per inch of thickness. So, if your corvina fillet is about 2 inches thick, you’ll need approximately 8 minutes on the grill.
- Allow the fish (or any protein) to rest before serving. For a small piece of fish, 5 minutes is enough time to allow the juices to redistribute.
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- 2 corvina fish fillets, 5 ounces each
- 1 tsp. kosher salt (I use Diamond Crystal)
- 1/2 tsp. ground black pepper, a few grinds of the peppermill
- 1 lime
- Cajun seasoning, optional
- Preheat grill to 425°F / 220°C.
- Remove fish from refrigerator and allow to come to room temp for 10 minutes while grill is heating.
- Slice half of the lime into wheels, reserving the other half.
- Squeeze lime juice from remaining half over the fillets, then season fish with salt and pepper (or Cajun blend, if using). Place lime wheels on top of fish.
- Using tongs, quickly place banana leaves on the grill and then place corvina fillets on top of leaves.
- Cook for 8 - 10 minutes, maintaining the temp on the grill. If it gets too hot, do not open the lid - simply turn down the flame or crack the lid, if necessary.
- Remove corvina from the grill and set aside to rest for 5 minutes before serving. Discard banana leaves.
For a simple, flavorful sauce for the fish, try this gremolata recipe.
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Serving Size:5 ounces
Amount Per Serving: Calories: 229Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 128mgSodium: 2440mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 43g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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