Here is an easy meal to put together that is good for you too!
- Corvina filet
- Olive oil
- 4 Basil leaves, finely chopped
- 2 Lemons zested
- 2 cloves of Garlic, diced
- 2 lbs mini Zucchini, sliced in half the long way
- 1 large Onion, chopped
- 2 lbs Patty Pans, whole
- Cherry tomatoes
- Compound Butter
- 2 sticks Butter, unsalted and softened
- 3 Tbsp Lemon juice
- 2 Tbsp Garlic, diced
- 2 Tbsp Basil, finely chopped
- 2 Tbsp Parsley, finely chopped
- 1/4 tsp Salt
- 1/8 tsp Pepper, ground
- 1 cup Brown rice
- 2.5 cups water
- 1 tsp Olive oil
- Salt and pepper to taste
- Compound Butter. Ahead of time make the compound butter.
- Mix together the butter, lemon juice, garlic, basil, parsley, salt and pepper.
- Place mixture on a piece of plastic wrap and roll into a log.
- Place in a freezer for an hour to set. After move the butter to the refrigerator.
- Place the rice, water, olive oil in the rice cooker. (A rice cooker is handy so that you can easily multitask and the rice always comes out the way it should.)
- Add a pinch of salt and pepper for flavor.
- Rub a little oil on Corvina.
- Sprinkle the fish with the basil, thyme, lemon zest, salt and pepper.
- Let the fish rest for about 30 minutes.
- Preheat the grill to high heat, place a skillet on the grill.
- Place the fish on a skillet to sear.
- Cook on the first side for about 11 minutes.
- Then flip the fish over and cook for an additional 6-7 minutes.
You know a white fish is cooked when the flesh flakes easily.
- In a large sauté pan, add a tablespoon of butter and a tablespoon of olive oil.
- Add the zucchini, onions and patty pans.
- Cook the vegetables on medium high until they are about 3/4 of the way done.
- Add in the garlic and tomatoes into the pan.
- Finish cooking until the vegetables they are tender.
Put some of the brown rice on the plate, some of the vegetables, and garnish the fish with a slice of the compound butter. The cold butter melts over the hot fish making its own sauce.