I can't find corvina - can I use another type of fish in this recipe?

Several types of fish would be good substitutes, including snapper, halibut, grouper and cod. If you have a preferred variety of white fish fillets - it should work here!

What kind of fish is corvina?

This is a white firm fish with tender, flaky meat. 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 Pacific, mostly along central and south America. Corvina is a versatile fish, making it the ideal canvas for many of our favorite seafood cooking methods including baking, breading and frying and stewing. Whipping up a spice rub and tossing the fish on the grill would also make for an easy meal any day of the week.

Harissa is a chili pepper paste that's deeply savory, slightly acidic, and a little sweet. It's most common in Northern Africa - I tasted it first in Morocco, where it is popular to add into couscous. You can purchase harissa in mild or hot - mild has just a touch of heat. The creamy harissa chickpeas and spinach part of this recipe were inspired by Shilpa Uskokovic . I've simplified the process a bit and combined some elements, but the sweet / spicy / pickley magic came straight out of her brain!

What can I serve with corvina?

Corvina fillets served over the creamy harissa chickpeas and spinach make this dish is a one-plate wonder. I recommend serving it with warm flatbread to soak up every last drop of the creamy harissa sauce. If you must add another side, I would recommend a light, acidic salad like Mediterranean Tossed Salad or Cucumber Gazpacho Salad .

Can I use frozen fish or do I need fresh fish?

Frozen fish fillets work well with this recipe. Just thaw them in the refrigerator overnight and be sure to dry thoroughly with paper towels before marinating.

What can I substitute for harissa?

There is no perfect match for the complex flavors of harissa . But adequate substitutes still exist! A few tablespoons of Korean gochujang is a good option, or red curry paste will do the trick.

How to store leftover corvina?

To store, move the creamy chickpeas and spinach to an airtight container and keep in the refrigerator up to 3 days. Wrap fish tightly in plastic wrap and store in the fridge for up to 2 days.

Pan-seared Corvina with Creamy Harissa Chickpeas

Ingredients

Scale

4 6-ounce corvina fillets

1/4 cup + 1 1/2 tablespoons harissa paste, divided

3 tablespoons pickling vinegar (from jar of giardiniera)

1 teaspoon sea salt, divided

2 tablespoons neutral oil

3 tablespoons butter

2-3 shallots, thickly sliced (1/2 cup)

2 cloves garlic, minced

1 10-ounce package frozen spinach, thawed and drained

1 tablespoon all-purpose flour

1/2 cup seafood or vegetable stock

3/4 cup heavy cream

1 15-ounce can chickpeas, drained and rinsed

1/2 cup jarred pickled giardiniera, coarsely chopped

1/2 cup crispy shallots (store-bought)

Warm flatbread and lemon wedges for serving

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Instructions

Begin by marinating the corvina. Dry the fish fillets well with paper towels. In a shallow dish, combine 1 1/2 tablespoons harissa paste and 3 tablespoons pickling vinegar from your jar of pickled giardiniera, along with 1/2 teaspoon salt. Dip the skin side of each fillet in the marinade first, then lay the fish skin side up in the dish, so the flesh of the fish is resting in the marinade. Set aside while preparing the creamy chickpeas and spinach.
Next, heat 2 tablespoons of butter in a large skillet over medium. Cook shallots and garlic until softened and translucent, about 3-4 minutes. Add flour and salt and whisk into the mixture for one minute. Add harissa, stock and chickpeas and stir to combine. Let the mixture come up to a simmer. Add the thawed and drained spinach and stir into the chickpea mixture. Finally, add the heavy cream and pickled giardiniera. Taste and adjust seasoning. Cover and remove from heat.
Heat a large pan or cast iron skillet over medium high heat. Once hot, add the neutral oil and your marinated corvina fillets into the skillet. If you intend to serve the fish skin side up, cook the skin side of the fish first. If you are serving skin side down or removing the skin after cooking, start with the fish flesh side down. Cook the fillets for about 3-4 minutes on the first side, then flip, reducing the heat to medium. Cook another 2-3 minutes on the second side, until the fillets are cooked through and firm to the touch.
To serve, spoon the creamy harissa chickpeas and spinach into a large shallow bowl. Position a pan-seared corvina fillet on the chickpeas. Pile crispy shallots on the fish and scatter the dish with pickled giardiniera.
Serve with warm flatbread and lemon wedges alongside for adding fresh lemon juice over the fish and the creamy chickpeas.

Notes

Substitute snapper, halibut, grouper or cod for corvina in this recipe. If you have a preferred variety of white fish fillets - it should work here!

Prep Time: 20
Cook Time: 20
Category: Dinner
Method: Stovetop
Cuisine: African, American