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Friday, April 22, 2011

Day at The Docks 2011...Pan Seared Corvina with Citrus Butter and Sauted Swiss Chard

I recently spent the day at H and M landing in Point Loma. I was there for Day at The Docks. A wonderful day to celebrate our local sport fishing community. For me it was a day to help make and sell hundreds of fish taco with my friends from Catalina Offshore Products. The tacos were just a fun way to raise money for the Monarch School (at amazing place that helps to "prepare at-risk children to achieve success through the provision of an accredited education, enrichment programs, social skills training, support services and basic necessities").
But I could never just spend my time "slinging" fish tacos. I had to have some fun teaching. I was invited to do a cooking demonstration on one of the many beautiful sport fishing boats. I did a simple local corvina with a citrus butter and some sauted spinach and swiss chard. Here are the recipes.

Seared Corvina with Cirtus Butter
Serves 4

4 (6 oz) Corvina fish fillets, skinless
2 tbsp Peanut oil
4 tsp Ground coriander
2 tsp Garlic salt

Brush fish fillets with peanut oil.
Sprinkle fish with coriander, garlic salt and pepper.
Heat a small non-stick skillet over medium- high heat.
Add fish fillet, flesh side down to the pan.
Cook, without moving, until brown crust forms, about 2 to 3 minutes.
Flip, top fish with citrus butter and cover pan: cook for 5 minutes or until fish is just cooked through

Citrus Butter
Makes 1 cup

1 tbsp Fresh lemon juice
2 tsp Lemon zest
2 tsp Lime zest
1 tsp Orange zest
½ lb Unsalted butter, room temperature
¼ tsp Kosher salt

In a bowl stir together lemon juice, zest, butter, and salt. Roll into a log (using parchment paper) and refrigerate till cold and solid.

Sautéed Spinach and Swiss Chard
Serves 4

2 tbsp Olive oil
2 tbsp Shallots, sliced thin
3 cups Fresh spinach, washed tough stems remove
3 cups Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup Water
1 tbsp Honey
Salt and pepper to taste

Heat oil in a large sauté pan over medium heat; add shallots and cook about 30 second.
Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves, season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender.
Add spinach and honey, stir and cover. Cook for 2 to 3 minutes or until spinach is tender.
Taste for seasoning and serve.


Anonymous said...

I don't understand ... what do I do with the "log" ... it's still in the refrigerator???

Chef_Jenn said...

The "log" is the citrus butter used in the recipe for the pan seared Corvina....remove the log from the regigerator and cut it into slices then "top fish with citrus butter and cover pan: cook for 5 minutes or until fish is just cooked through"

Pat Padilla said...

this was a great recipe, we served with linguine & clam sauce. killer dinner tontite! should have pinterest link though.

Anonymous said...

Made this last night for dinner. It was sublime. Even my 4 and 8 year olds liked it.