This dish is one of favorites because of its simplicity~sear a filet of corvina and cover liberally with a shrimp salsa. The salsa recipe is great on it’s own with chips or an accompaniment to chicken. The contrast between hot and cold is what really makes this dish special. Serve Island Fish with rice pilaf or couscous to absorb the tasty juices of the salsa and corvina.
4 6/7 Ounce Corvina Filets
2 Tbsp. Olive Oil
½ Pound Poached Shrimp (21/25 Shrimp Work Well)
1/2 Pound Red Tomatoes
1/2 Pound Gold Tomatoes
¼ Cup Scallions Cut Into Rings
2 Tbsp. Chopped Purple Onion
3 Tbsp. Extra Virgin Olive Oil
Zest/Juice of a Lime
1 Tbsp. Fresh Chopped Parsley
1 Tsp. Chopped Garlic
½ Tsp. Tabasco
Salt/Pepper to Taste
Brush the filets with the olive oil. Lightly dust the filets with salt and fresh cracked pepper. Heat a sauté pan until very hot. Place the filets in the pan. One important technique when searing any protein~do not touch the fish again until it releases from the pan and can be easily turned. Just remember “sear and release”. When the edges of the fish appear browned~turn the fish over. Cook until done~the fish should be flaky and almost cooked through.
Clean and devein shrimp and cut horizontally. Bring a pot of water with 3 Tbsp. of salt to a boil. Cook until done (less than a minute). The shrimp will cook-up into little corkscrews. Take the shrimp and place them into a bowl of ice water.
Seed and dice red and gold tomatoes place in bowl. Add the rest of the ingredients and mix. Place in refrigerator to cool and let the flavors meld (an hour or so).
Place seared corvina on plate and top with shrimp salsa, garnish with a wedge of lemon and lime.