Corvina is such a luscious white fish and when crusted in scallion butter and macadamia nuts, it bakes up to a silky fillet with a rich, nutty topping. It's a quick and delicious recipe with a huge flavor payoff!
Nuts and fish are a perfect pairing. You might remember our Parmesan & Almond Cod, Pistachio and Olive Grouper and Grilled Argentine Red Shrimp with Pistachio Chimichurri.
Today, we bring a new nutty friend to the party with a Macadamia Crusted Corvina. First, we prepare a simple and super flavorful compound butter with scallions and spread it on our corvina fillets. Then we crust the buttery fillet with the crushed macadamias. The fillets are baked, and the scallion butter pulls double-duty, sticking the nuts to the fillets and saucing the fish.
The resulting dish is magic. Tender and moist on the inside and flavorful and crunchy on the outside, this is a fish dish to write home about.
MORE ABOUT CORVINA:
Corvina is a mild white fish with tender, flaky flesh. I find it similar to the delicate flavor of sea bass. Corvina is a generic name for a family of fish containing hundreds of species (some of them known as white sea bass or kingfish). They can be found in the temperate coastal waters of the southeastern Pacific, mostly along central and south America, where corvina recipes abound in local kitchens.
This is an incredibly versatile fish, making it perfect canvas for many of our favorite seafood cooking methods. Fillets of this delicious white fish can be prepared in almost any way imaginable. Ideal cooking methods include a baking, breading and frying and stewing. Whipping up a spice rub and tossing the fish on the grill (or indoor grill pan) is another quick and easy option.
And don't forget our Pan-seared Corvina with Harissa Chickpeas and Spinach - a rockstar fish dish for busy weeknights or any night of the week.
What you'll need to make Macadamia Crusted Baked Corvina:
Full measurements and directions included in printable recipe card below.
Step by step instructions:
Preheat the oven to 400℉. Prepare a baking sheet with parchment paper.
Make scallion lemon butter by combining softened butter with finely diced whites of 2 scallions, lemon zest, salt and pepper. Mix well. Dice or process macadamia nuts.
(Note: In testing this recipe with different nuts and chopping methods, I found that macadamia nuts perform best when they are coarsely chopped, with some finer pieces and some larger pieces in the mix. If the nut mixture is too finely ground, it can create an almost chewy texture. I preferred the sweet taste and crunchiness of the course nuts.)
Place fish on the baking sheet covered in parchment paper. Spread about 1 tablespoon of the butter mixture across the top of each fish fillet.
Cover each fillet with 2 tablespoons of the ground macadamia nuts, pressing to ensure they stick to the top of the fish.
Transfer baking tray to the oven and bake fillets for 10 minutes. After 6 minutes, switch your oven to broil and watch the fish closely as the macadamia nuts brown - it usually takes about 3 minutes. Once the fish temperature has reached 145℉ and the nuts are golden brown, remove from oven.
Garnish each corvina fish fillet with diced green scallions and serve with lemon wedges.
FAQ's and Serving Suggestions for this Corvina Fish Recipe:
Several types of fish would be good substitutes, including Chilean sea bass, halibut and cod fillets. If you have a preferred variety of white fish fillets, it should work in this recipe.
I love serving this Macadamia Crusted Corvina with garlic mashed potatoes and sautéed broccolini. Fresh salads like Mediterranean Tossed Salad or Gazpacho Salad would be amazing, as well as Mediterranean Basmati with Lemon and Dill.
Whatever your heart desires! I think lemon zest along with diced fresh parsley, grated garlic cloves and a pinch of red pepper to add a touch of heat to the baked fish would be delicious.
Almonds, pecans and walnuts are all good options for crusting a fish fillet. In testing this recipe with different nuts and chopping methods, I found that macadamia nuts perform best when they are coarsely chopped, with some finer pieces and some larger pieces in the mix. If we grind the nut mixture too finely, it creates an almost chewy texture. I preferred the sweet taste and crunchiness of the course nuts.
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Check out some of our other delicious white fish recipes:Print