Corvina Grilled Sea Bass Recipe
This is a dish reminiscent of an Oaxacan style of fish preparation where whole fish are steamed in banana leaves on an open fire. The banana leaves are a great cooking medium, allowing you to grill a very delicate and flaky fish without it sticking to the grill.
- 4-6 6-ounce pieces of Mexican Corvina
- 4-6 Banana Leaf pieces for wrapping fish
- 3 Dried Ancho Chilies
- 3 Cloves Garlic
- ½ Yellow Onion cut into rings
- 1 cup Orange Juice
- ¼ cup Honey
- ½ Pineapple cut into ½ inch rings
- ½ cup Soy sauce
- ¼ cup diced Red Pepper
- ¼ cup diced Red Onion
- 1 diced Fresno chili (or other spicy pepper)
- ¼ cup chopped Cilantro
- Juice from 2-3 limes
Ancho Chili Glaze:
Heat a few tablespoons of oil in a heavy pan and toast chilies until browned but not burnt.
Remove from pan and then add garlic and onion and brown turning frequently for a few minutes.
Once browned add peppers back to pan and add orange juice and cook until vegetables and peppers are soft.
Puree in a blender with honey until smooth.
Pour the soy sauce over the pineapple and let marinate for about 20 minutes reserving a few teaspoons for the finished salsa.
Remove the pineapple from the soy and grill until slightly softened and charred.
Dice pineapple discarding skin and core and combine with the red pepper, Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.
For the Fish:
Pat fish dry and brush with ancho chili glaze. Wrap the fillet in banana leaves.
Grill fish over medium heat until done (about ten minutes depending on thickness of fillet).
Open up banana leaves, leaving fish in the leaves, and serve with pineapple salsa.