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Cast Iron Grilled Corvina with Green Tomato Salsa Verde
recipe

Cast Iron Grilled Corvina with Green Tomato Salsa Verde

Serves: 4

Hands On Time: 

Total Time: 

Ingredients

Green Tomato Salsa Verde
2 green tomatoes, cut into wedges
1 poblano pepper, seeds removed and chopped
1 cup fresh Italian parsley leaves
1 cup extra-virgin olive oil
1 ounce fresh basil leaves
Juice and zest of 2 lemons
1 small shallot, minced
2 cloves garlic, minced
1 1/2 teaspoons fresh oregano leaves
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Fish
4 (6-ounce) skinless fillets corvina
1/4 cup canola oil
Salt and freshly ground black pepper
Thinly sliced radishes, for serving

Instructions

To make the salsa verde: Place a large cast iron skillet on the grill grates and heat the grill to medium-high. 

Cook the green tomatoes and poblano pepper in the hot skillet until charred, 4 to 5 minutes. Transfer to a bowl and let cool to room temperature. Wipe out the skillet.

In a food processor, purée the cooled tomatoes and pepper with the parsley, olive oil, basil, lemon juice and zest, shallot, garlic, oregano, salt and pepper. Taste the sauce and season to taste with additional salt and pepper.

To make the fish: Place the skillet back on the grill grates and bring the grill back up to medium-high heat.

Brush the corvina on both sides with the canola oil and season both sides with salt and pepper.

Add any remaining oil to the hot skillet. When the oil is shimmering, add the fish, skinned-side down, and  cook until the bottom is crisp, about 6 minutes. Flip the fish and cook until it begins to flake under gentle pressure from your finger, about 6 more minutes.

Transfer the fish to serving plates and serve with the salsa verde and radish slices.

Photo Credit: Lauren Booker for Southern Kitchen


About the recipe

The recipe calls for corvina, a member of the drum family. However, you can substitute any firm-fleshed fish you like — it's always best to just choose what looks the freshest at your neighborhood fish counter.

Heating the skillet on the grill gives you a heavy-bottomed cooking surface that promotes great caramelization. We use the same skillet for both the fish and the salsa verde. Cook the vegetables first, remove them from the pan, then wipe your skillet clean before cooking the fish.

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