Macadamia Crusted Baked Corvina

Ingredients: Butter, Salt & Pepper, Macadamia Nuts, Fresh Lemon, Fresh Scallion or Green Onion, Fresh Line caught Corvina Fillets

Step by step instructions:

1. Preheat oven to 400℉. Prepare a baking sheet with parchment paper.

2. Make scallion lemon butter by combining softened butter with finely diced whites of 2 scallions, lemon zest, salt and pepper. Mix well.

3. Dice or process macadamia nuts.

4. Place fish on the baking sheet covered in parchment paper. Spread about 1 tablespoon of the butter mixture across the top of each fish fillet.

5. Cover each buttered fillet with 2 tablespoons of the ground macadamia nuts, pressing to ensure they stick to the top of the fish.

6. Transfer the baking tray to the oven and bake fillets for 10-12 minutes. After about 8 minutes, switch your oven to broil and watch the fish closely as the macadamia nuts brown - it usually takes about 3 minutes. Once the fish temperature has reached 145℉ and the nuts are golden brown, remove from oven.

7. Garnish each fish fillet with diced green scallions and serve with lemon.

Corvina Panzanella:

by Jamey Fader

  • Panzanella:

    • Heat a pan with several heaping tbs of Marczyk olive oil

    • Cube or tear a Marczyk's ciabatta and toast in the olive oil until golden brown on the outside and soft in the middle

    • Remove from pan and place in a large mixing bowl

    • Toss with wedges of tomato, sliced red onion and cubes of cucumber

    • Hand tear a Marczyk's fresh mozzarella ball and mix with bread, onion, cucumber and tomatoes

    • Toss with a simple vinaigrette: mix 1/2 tsp dijon, 2 cloves garlic minced, 3 tbs Marczyk's balsamic vinegar, 1/4 cup Marczyk's olive oil, salt and pepper to taste

    • Combine all ingredients and toss with fresh basil leaves

  • Corvina: 

    • In a pan over med-high heat, add 1 tbs neutral oil and 1 tbs butter

    • Season both sides of corvina fillet with salt and pepper

    • Sear in pan for 3-4 minutes per side allowing a golden crust to form

  • Plating:

    • Place panzanella in a bowl and top with cracked black pepper 

    • Place corvina on top and drizzle with a little more olive oil and a squeeze of lemon