Corvina used to be called a drum or a croaker.....and not valued asa food fish.
I think any fresh fish is best prepared simply....either pan fried, or baked. I only grill fish when I know that it is firm enough to hold together.
Grouper is a lovely sweet fish....firm enough to grill....but as with all fresh fish...best eaten no more than 2 days from purchase.
I hope that grouper you bought this weekend is frozen.
Linda C

Yes, I froze both of them. I had a cooler along with me so they stayed frozen, too!

Why would they sell a fish that was not meant to eat at a fresh fish market? What the heck else would one buy it for?

Linda

I think what LindaC means (correct me if I am wrong) there are a lot of fish showing up in the market, now that the demand for fish seems to be ever growing, that were not sold as eating fish in the past. Basa Swai was discussed not long ago and would certainly fit that description, as would Tilapia.

Nothing wrong with them except they were not in vogue and someone has discovered how to market them.

Alexa

As we've depleted the oceans & catch restrictions have grown ever tighter fishermen are turning to other species. I agree. Nothing wrong with corvina. I'd try Emeril's recipe for poaching in olive oil & then serving it like tuna. It's a firm fish...could even stand up to the grill.

/tricia

Yep....that's what I meant....My uncle threw the drum back into the water....didn't considefr them food fish.
I grew up not eating mussles....ewww!....then I discovefred how good they are!!

I don't know anything about Corvina.
In fact, have never heard of it.
But I can testify about Drum.
It is very good, and about my favorite.
Here in South Texas, it is very popular, much in demand, and quite expensive.
Tilapia is more or less a 'cheap imitation' of locally caught Drum.
So if your Corvina is the same as Drum, it will be good!

Rusty

Rusty

I haven't seen Corvina her, but I do frequently find Opah, which I love and might be new to some people. It's something like halfway between Swordfish and Tuna. I usually make a Japanese style marinade for it and grill it.

Lars

I found a recipe that is very simple. Corvina (they also called it Lemonfish)dredged in semolina flour and lemon zest then grilled (I would pan fry). Might try that.

I'll also look up Emeril's poaching method, thanks Tricia.
I bought some tuna steaks at Trader Joes, too. So that may work well for those.

Linda

Linda,

Here's Emeril's recipe...

Home Cured Tuna in Olive Oil
Recipe courtesy Emeril Lagasse, 2007

See this recipe on air Thursday May. 08 at 7:00 PM ET/PT.
Show: Emeril Live

Episode: Sicilian Style

2 1/2 pounds fresh tuna fillets
Sea salt
6 cloves garlic, smashed
2 to 3 sprigs fresh oregano
2 to 3 sprigs fresh marjoram
Extra virgin olive oil, to cover

Preheat the oven to 200 degrees F.

In a baking dish just large enough to hold the tuna in 1 layer, place the tuna and sprinkle generously with the salt on both sides. Add the garlic, oregano and marjoram, then add enough olive oil to completely cover the tuna.

Cover with aluminum foil and place in the oven. Cook until the tuna is thoroughly cooked and flakes easily, 3 to 4 hours.

Note: this will depend on the thickness of your tuna; you will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.

Carefully remove the baking dish from the oven and set on a rack to cool completely. Transfer the tuna, with enough oil to cover, to jars, and refrigerate until ready to use, up to 2 months in advance.

Alternatively, tuna may be transferred to sterile mason jars and filled with olive oil within 1/2-inch of the top and processed in a hot water bath for 10 minutes, cooled, and stored at room temperature for up to 6 months. Jars may also be refrigerated for up to 6 months.

My DH goes tuna fishing for a week every year about 50-70 miles off Montauk with our friends who are rigged for tuna fishing. In return, we took them in our Nordic Tug on cruises to the Bay of Fundy, Atlantic City, and the Keys. We eat a LOT of tuna. It's NOT one of my favorites. :( So, I'm always looking for different preparation methods. I've prepared tuna using Emeril's directions twice & it's fabulous. I love it served in large pieces over a mixed green salad with fresh corn on the cob & a hearty bread.

/tricia

I just reread the original post, and am wondering if the Corvina is a fresh water fish?
The Drum I know and love is a salt water fish.
It has white flesh, not pink.
Now I'm wondering. .. .

Rusty

Well gosh darn...it's on the "Avoid" list due to it's limited range & vunerability to overfishing.

/t

Here is a link that might be useful: Seafood Watch

The trend to eating what were formerly considered "trash fish" has been going on for a long time. Monk fish was once a trash fish and, like LindaC, most New Englanders did not formerly eat mussels. They do now.

I think the change has to do with lots of things, including economics. Attitudes have changed and, with the strong interest in ethnic foods, cooking styles have changed. Where our moms had one or two ways of serving fish, we foodies have hundreds. Well, dozens anyway.

Jim

Heck, lobster used to be "trash" food, they served it to prisoners on the East coast who threatened to riot if they had to eat any more lobster.

Oxtails also used to be thrown away, or the farmers kept them and ate them. Now they're expensive and very popular.

I think it has to do both with economics and with people branching out and eating what they didn't used to eat.

I didn't buy any fish in Chicago because there was no way I was going to try to haul it home on the train in a cooler, then another two hour drive from the train station! Just as well, the squid was calling to me, as was the conch and the whole parrotfish, which SharonCB has posted pictures of in the past.

Annie

Okay, well I did pan fry it after dredging in the semolina, some grated lemon peel and some lemon pepper. The fish is very mild, actually a lot like halibut. To be honest, if I were to make it again I would use it for fish & chips or a fish sandwich....something that uses tartar sauce or some other flavorful accompaniment.

It was good, but lacked flavor.

On to the grouper and the tuna!

Linda