- 1/2 lb. corvina (you can substitute tillapia, grouper, snapper, or another mild white fish)
- 1/2 onion, sliced
- 1 red pepper, cored and sliced
- 1 yellow pepper, cored and sliced
- 2 tablespoons capers, drained
- 1 clove garlic, smashed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- chopped kalamata olives (you can use green olives instead)
- salt and pepper to taste
Place the corvina gently on the counter or plate. Somewhere nice so when the light hits it it’ll bring a tear to your eye – just joshing.
While seasoning the corvina with salt, pepper and lemon juice heat a large skillet.
Heat oil over a low-medium heat. Use plenty of oil, enough that’ll cover the bottom of pan.
Add garlic and cook for about 3 minutes.
Add corvina, cover fish with onions, peppers, capers and olives. Cover pan, and cook for about 8 – 10 minutes – until the corvina is done and flakes easily.
Serve fish on platter, add veggies and juices, mmmm juices.
Rest assure that the fish resting on your plate in front of you has had a quite eventful morning (that’s if the fish was picked fresh). If it were alive and talked, it would probably tell you the wonders it last saw and how ugly the fisherman’s face looked when it was reeled in.
While enjoying this recipe, why not learn more about the lives of the men that get you that fish.