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Sautéed Peruvian-Style Corvina

Sautéed Peruvian-Style Corvina
Total Time:
25 minutes


4 (6-oz) corvina fish fillets
3 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 cup ponzu sauce
1 tablespoon lime juice
1/2 seedless cucumber, coarsely chopped
1 mango, coarsely chopped
1 small red onion, finely chopped (1/4 cup)
1 Hass avocado, coarsely chopped


  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat fish with 1 tablespoon oil and season with salt (wash hands). Place fish in pan; cook 6–8 minutes on each side or until fish is opaque and separates easily.
  2. Whisk ponzu sauce, lime juice, and remaining 2 tablespoons oil until well blended. Toss with remaining ingredients; serve over fish.
Always check fish for bones and cook to an internal temperature of 145°F.

Other Preparation Methods

  • Grill: Preheat grill (or grill pan). Combine 3 tablespoons softened, salted butter, 2 tablespoons sweet chili sauce, and 1/4 cup sliced green onions; set aside. Season 4 (6-oz) corvina fish fillets with 1/2 teaspoon salt and 1 tablespoon oil, then place on grill (wash hands); grill 6–7 minutes on each side or until fish is opaque and separates easily. Top with seasoned butter mixture.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 440, Total Fat 20.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 80mg, Sodium 640mg, Total Carb 21g, Fiber 5.00g, Sugars 14g, Protein 45g, Calc 4%, Vit A 25%, Vit C 60%, Iron 10%

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