Corvina Recipe

Cooking Steps

1. 1

   Prepare the Coconut Sticky Rice

   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain and add the rice to a pot with coconut milk and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender. Remove from heat and let it sit covered for an additional 10 minutes.

2. 2

   Cook the Vegetables

   In a pot of boiling salted water, blanch the baby carrots for 3-4 minutes until tender and bright in color. Remove and shock in ice water. In the same water, blanch the broccolini for 2-3 minutes until bright green. Remove and shock in ice water. Drain and set aside.

3. 3

   Prepare the Corvina

   Pat the corvina fillets dry and season with Caribbean jerk seasoning, salt, and black pepper. Heat a skillet over medium-high heat with a drizzle of oil. Cook the fillets for about 3-4 minutes on each side until cooked through and flaky.

4. 4

   Make the Pineapple Relish

   In a bowl, combine diced pineapple, a pinch of salt, and a squeeze of lime juice. Mix well and set aside.

5. 5

   Prepare the Plantain-Curry Sauce

   Peel and slice the plantains. In a skillet, heat a little oil over medium heat, add the plantains, and sauté until golden. Stir in curry powder and a splash of water, and cook until the sauce thickens. Blend until smooth, adding more water if necessary.

6. 6

   Plating the Dish

   On a plate, place a scoop of coconut sticky rice, arrange the baby carrots and broccolini alongside. Top with the jerk corvina fillet, drizzle with plantain-curry sauce, and finish with pineapple relish on top.