I recently started shopping at my local fish market (Lombardi’s, HOLLA!) and was amazed at the variety compared to the grocery store, and at a similar price point. The best part about shopping at Lombardi’s is that they have corvina. For those of you not familiar with it, corvina is a mild white saltwater fish, and it’s mainly consumed in Latin America. In Panama, corvina is our chicken of the sea: abundant, inexpensive, and can be prepared many different ways: breaded, broiled, and is the basis for Panamanian ceviche.
This recipe comes directly from the woman responsible for my passion for cooking: my mom. Bamby is the best cook I know, she can take a few ingredients found in the back of the refrigerator and make a feast out of them. I love this recipe because it’s very simple and incredibly healthy. I made one small change from the original, though: I swapped out the green olives for kalamata.
Ingredients
- 1/2 lb. corvina (you can substitute tillapia, grouper, snapper, or another mild white fish)
- 1/2 onion, sliced
- 1 red pepper, cored and sliced
- 1 yellow pepper, cored and sliced
- 2 tablespoons capers, drained
- 1 clove garlic, smashed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- chopped kalamata olives (you can use green olives instead)
- salt and pepper to taste
Preparation
Season corvina with salt, pepper, and lemon juice. You can also sprinkle some Fish Magic or Adobo if you want. In a large skillet, heat olive oil over low-medium heat. Make sure you have enough olive oil to coat the bottom of the pan. Add the garlic, and cook for about 3 minutes. Add the corvina, and cover the fish with the onions, peppers, capers, and olives. Cover the pan, and cook until the fish is done and flakes easily, about 8 – 10 minutes. Serve the fish on a platter, making sure you add the vegetables and the oil/juices from the pan. This goes great with rice or fried plantains. Serves 2.
