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Corvina al Ajillo (Garlic Sea Bass)

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Ingredients

  • - 4 sea bass (corvina) fillets
  • - 6 cloves garlic, thinly sliced
  • - 60 g (4 tbsp) butter
  • - 2 tbsp olive oil
  • - 2 tbsp fresh lime juice
  • - 2 tbsp fresh parsley, chopped
  • - Salt and pepper, to taste
  • - Plain flour, for dusting

Method

  1. Season the fish fillets with salt and pepper, then dust lightly with flour, shaking off any excess.
  2. Heat the olive oil in a frying pan over medium-high heat and sear the fish for 3-4 minutes per side until golden and just cooked through; remove and set aside.
  3. Reduce the heat to medium-low, add the butter to the same pan, and gently cook the garlic slices for 2-3 minutes until fragrant and lightly golden, taking care not to burn.
  4. Stir in the lime juice, then return the fish to the pan briefly, spooning the garlic butter sauce over the top.
  5. Garnish with fresh parsley and serve immediately, traditionally with rice and salad.

Introduction: Corvina al Ajillo highlights Costa Rica's abundant Pacific coastline, pan-searing fresh sea bass and
finishing it in a fragrant garlic butter sauce, a dish especially common in beach towns and coastal
restaurants.

Cultural Background: Corvina al Ajillo highlights Costa Rica's abundant Pacific coastline, pan-searing fresh sea bass and
finishing it in a fragrant garlic butter sauce, a dish especially common in beach towns and coastal
restaurants.

Tips: Cook the garlic gently over lower heat burnt garlic turns the whole sauce bitter. A light dusting of flour helps the fish develop a delicate golden crust.

Variations: Add a pinch of chilli flakes to the garlic butter for a little heat. Use red snapper or another firm white fish if corvina is unavailable.

Storage: Best eaten fresh; refrigerate leftovers in an airtight container for up to 1 day.

Reheating: Reheat gently in a covered pan over low heat to avoid overcooking the fish further.

Nutrition: Approx. 340 kcal, 32g protein, 20g fat, 6g carbohydrate per serving.

FAQs

Q: What is corvina?
A: Corvina is a firm, mild white sea bass commonly caught along Costa Rica's Pacific coast, well suited to searing and sauce-based preparations.

Q: Can I use frozen fish fillets?
A: Yes, thaw thoroughly and pat very dry before flouring and searing to achieve a good golden crust.