06/14/2020
Pan-roasted Golden Corvina With Garlic Butter Recipe:
Ingredients
Chive Garlic Compound Butter
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons finely minced fresh chives
1 clove garlic, minced
Pinch of kosher salt
Pan-roasted Sea Bass
4 Golden Corvina fillets (4-6 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Directions
Chive Garlic Compound Butter
In a medium bowl, with an electric mixer, beat the butter until light and fluffy.
Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.
Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.
Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.
When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)
Golden Corvina
Preheat the oven to 375 degrees Fahrenheit.
Generously season the Golden Corvina with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the Golden Corvina, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.
Serve each fillet with a slice of compound butter on top.
Enjoy !!
