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Corvina with Fennel, Orange and OnionFennel and fish are terrific together.  The sweetness that develops when you sauté fennel is a beautiful thing.  And it just works so well with fish…this one is a corvina fillet. The Goddess just had to add a bit of orange zest; you know how she is.  Corvina with Fennel, Orange and OnionCorvina, or Gulf Corvina, is closely related to the drum and croaker fish, neither of which sound particularly appetizing…but au contraire, mon frère!  It is wonderfully neutral, but with a buttery, mild flavor and a nice, somewhat firm texture.  However, this dish will work equally well with tilapia, halibut, swai, snapper of any sort, or really any whitefish.  The amounts given serve 2 people, but feel free to mulitply everything as needed…a loaves and fishes idea, if you will.

Corvina with Fennel, Orange and Onion

  • Servings: 2
  • Difficulty: Fast & Easy
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  • 1 tablespoon oil
  • 6 ounces sliced baby bella mushrooms
  • 1 fennel bulb, thinly sliced or diced
  • 2 spring onions, coarsely chopped (or 1 medium, sliced)
  • Grated zest of 1/2 orange
  • 1/2 cup dry white wine
  • Kosher salt
  • Black pepper, freshly ground
  • 1 10-12 ounce corvina fillet (or other whitefish)
  • 1/2 teaspoon South Shore Seasoning
  • Kosher salt
  • Black pepper, freshly ground
  • Toasted sesame seeds (or a blend of sesame seeds)
  • 2-3 pinches of sumac
  • Crumbled bacon bits

Heat a skillet over medium heat.  Add the oil and add the mushrooms when the oil is hot; sauté until they are nicely browned.  Remove and set aside.  Add the fennel (add more oil, if you need to) and sauté until it begins to soften, about 5 minutes.  Stir in the onions and continue to sauté until both are almost tender.  Stir the mushrooms back into the mixture; add the zest and stir.

Season the fish with salt and pepper, and South Shore Seasoning.  Place the fillet on top of the vegetables, pour the wine around, not over, the fish.  Cover and lower the heat to medium-low.  Continue to cook until the fish is opaque and just begins to flake, about 6 minutes.  Serve immediately, sprinkled with sumac, sesame seeds and crumbled bacon.

Corvina with Fennel, Orange and Onion Recipe©Marcia Lahens 2016.  All rights reserved.

South Shore Seasoning Blend from The Spice MillI used The Spice Mill’s South Shore Seasoning, which is similar to Old Bay, but I think it’s better; it’s much more complex, interesting, yet nuanced, but with less salt.  SumacSumac is used extensively in Middle Eastern cooking.  It has a sharp, lemony tang to it.  This, by the way, is NOT the stuff growing madly in the ditches of New England and elsewhere.  That stuff will do nasty things, you know, like kill you!  So don’t skimp and think you’ll just make your own.  Drive on over to The Spice Mill, or call and have them send it to you.  Either way, you can buy it there…pick up some za’atar while you’re there…we’re going to be using that in the near future.  I’m just giving you a heads-up; I’m just trying to have you all prepared for whatever things The Goddess might dream up.

The orange isn’t necessary, because I only used the zest of half an orange, it was very subtle, but you can decide for yourself what you want to do.  Spring Onions or Baby Vidalia OnionsRight now, you can get these lovely spring onions, like giant scallions, in the markets.  They are great and I use as much of the green as I can; just cut until it gets “tough”.

Cruciferous Crunch Sautéed in Oil with a Maple Syrup DrizzleI served Cruciferous Crunch, sautéed with some garlic and drizzled with maple syrup.  Cruciferous Crunch, is a blend of shredded kale, Brussels sprouts, cabbages and broccoli, that Trader Joe’s sometimes has.  It’s great stuff and seems particularly good with fish.  Corvina with Fennel, Orange and OnionSome steamed green beans with a drizzle of really flavorful olive oil, salt and pepper and that’s dinner!