Grilled Corvina Fish Food

SIMPLE GRILLED CORVINA RECIPE

Steps:

• 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.

CITRUS GRILLED CORVINA WITH GRILLED SQUASH

Steps:

• 1. Preheat your grill to high and reduce to med-high. Oil your grill grate
• 2. Prepare your fruits and veggies.
• 3. If your grill has a side burner, place the fruits, juice (save one orange back for fish), jalapenos, coconut ,1/2 of the red pepper(Chopped) capers in a small pan, on low and simmer to make topping. If not create a foil pack and add same ingredients, seal packet up tight. Rinse carrots, and give a quick squeeze of orange, little zest and wrap up in foil pack
• 4. Place Fish filets on a grill griddle or in a foil pack. Brush with citrus and sprinkle seasoning on. Place on indirect heat. Fish will take approximately 20 minutes. Check after Shred or veggetti the squash. Mix in sliced roasted peppers Lightly salt and pepper. On to a grill griddle or piece of foil to get a little char flavor, only about 2 minutes. Just a note, if you are lookin' it ain't cookin'!!!!
• 5. Pull off squash mix, separate between the 4 plates. Check carrots, and continue to watch tropical citrus sauce.
• 6. Once fish is done, Build your plates, Top squash mix with fish, give a squeeze of orange, zest of orange. Top with sauce, and matchstick carrots in the center, give a squeeze of lime and it's zest, YOU ARE READY to serve.

GRILLED SEA BASS

Steps:

• Preheat grill for high heat.
• In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
• In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
• Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

GRILLED CORVINA

Steps:

• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (If using charcoal, mound ash-covered coals on one side of grill and rake a shallow layer over bottom of grill to maintain medium heat. Start a batch of coals burning in a charcoal chimney to replenish coals when needed.) Thoroughly clean grill grate; brush with oil.
• Season cut side of fish with salt and pepper; brush with butter. Grill fish, cut side down, over shallow layer of coals (if using charcoal) until flesh is cooked halfway through, 10-18 minutes depending on the size and thickness of the fish. (Use long tongs to rake more coals underneath fish and maintain medium heat.).
• Using two metal spatulas, gently turn fish. Cook, scales side down, until fish is cooked through, 10-18 minutes longer, depending on size and thickness of fish. (The flesh will begin to separate from the skin. Insert a small knife into flesh; if it slides through without resistance, fish is done.).
• Transfer to a platter and serve.