Oven Roasted Corvina with Mushrooms and Asparagus
A Healthy Life For Me
1 lb corvina fillets
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
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.)
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