Dinner

Pan-Seared Corvina with Salsa Roja & Charred Corn Succotash

Name: Pan-Seared Corvina with Salsa Roja & Charred Corn Succotash
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: Two 6-ounce corvina or sea bass fillets (½-¾ inch thick); Sea salt and cracked black pepper; 2 tablespoons neutral oil (divided); For salsa roja: 2 large ripe tomatoes, diced, 1 ají rojo chile (or roasted red pepper), minced, 2 cloves garlic, minced, 2 tablespoons fresh cilantro, chopped, 1 tablespoon lime juice, 2 tablespoons olive oil, pinch of salt; 1½ cups fresh corn kernels; 2 tablespoons unsalted butter; 1 bunch scallions, cut into 2-inch pieces; 8–10 fresh sage leaves; Smoked sea salt for finishing; Lime wedges for serving

Delicate white corvina (or halibut or sea bass) is seared until golden, then topped with a quick salsa roja—a chunky tomato and ají rojo sauce with garlic and cilantro. Beside it: butter-kissed corn kernels tossed with charred scallions, crispy sage leaves, and a whisper of smoked salt. Restaurant-worthy and on the table in under 20 minutes.

487cal per serving 34gprotein 21gcarbs 31gfat 8min prep 14min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this