HOF Grilled Corvina with Lemon/Herb Compound Butter

HOF Grilled Corvina with Lemon/Herb Compound Butter

HOF
  • 1 lb corvina fillets
  • olive oil
  • salt and pepper to taste
  • 1 stick unsalted butter, softened
  • zest of 2 lemons
  • 2 tablespoons minced fresh herbs (whatever you have on hand - basil, chives, tarragon, parsley, or a mix)
  • additional salt and pepper to taste

TO MAKE LEMON/HERB COMPOUND BUTTER

Combine the butter, lemon zest, and herbs. Mix well. Add salt and pepper to taste. (This can be done in a food processor.) Roll mixture into a log. Wrap in plastic wrap. (Can remain in the refrigerator for a week, or freeze for up to 3 months.)

FOR THE FISH

Preheat grill to medium. Brush both sides of fillets with olive oil and sprinkle with salt and pepper to taste.

Generously oil grill grates. Grill corvina about 3 minutes per side (4 minutes if the fillets are especially thick). Transfer to plate. Top with a few pats of compound butter. 

Serves 2 to 3​

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