Pan Fried Corvina

In a Coconut Peanut and Ginger Lime Sauce over Ramen
Corvina is a moist and luxurious white fish similar to Sea Bass. Be sure and get it fresh for best results!


1 ½ lbs fresh Corvina cut into equal filets
1 C bottled coconut peanut sauce, like Whole Foods
Market™ Peanut Coconut Sauce or substitute with 3/4 C full
fat coconut milk, 2 T creamy peanut butter, ½ t good hot
curry like Penzey’s “The Now Curry,” and a little salt and
2 large cloves garlic
1 t finely chopped fresh ginger
1 lime
1 T fresh mint chopped finely
Handful of Italian parsley, chopped
6 T butter
Juice of ½ navel orange
Juice of one lime
2-3 T lite olive oil
2 T fresh chopped salted peanuts for garnish
1 package ramen noodles tossed with butter and salt. Don’t use the seasoning packet.
Roasted broccoli


  • Take the 4 fish filets, pat dry, and generously sprinkle with kosher salt and black pepper. Then set aside. Prep all ingredients and be ready. This goes fast!
  • Bring a large sauté pan to high heat. Add the oil and 2 T of the butter. Sear the Corvina on one side until browning, about 2-3 minutes then add the fresh garlic, ginger, and juice of half the orange. Turn the fish over with tongs. It shouldn’t stick if it’s seared enough on one side so don’t force it. Cook on the other side for about 1 minute and let the garlic, ginger, and orange sauce become fragrant. Lower heat to medium high and add the coconut peanut sauce covering the fish and all around the pan, and drizzle with the lime juice. Sprinkle with the some mint and a bit of parsley. Let simmer until fish is done, about another 2 minutes. Serve over buttered ramen noodles, and garnish with chopped peanuts and more mint/parsley. Can serve with roasted broccoli.

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