Corvina is known for its white, tender and flaky meat. It is a versatile fish, which can go in many different preparations. Commercial fishermen seek it avidly and corvina is over-fished in some areas. White corvina -- also called white seabass, corvina blanca, or king croaker -- is a member of the Sciaenidae family. Corvina steaks are thicker than fillets, and hold up well to a robust spice mixture. Blackening the corvina is a wonderful method for handling the fish, as the smokiness of the grill adds to the fish's delicate flavor.
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Preheat your grill to medium heat.
Combine the following seasonings: paprika, garlic salt, thyme, black pepper and red pepper, to create a spice rub.
Melt the butter slowly in a small saucepan, until just melted. Pour the melted butter onto a bowl.
Dip each piece of fish in the butter, then sprinkle it with the spice mixture.
Place the fish on the grill, and grill the fish steaks for 3 to 4 minutes, covered with a lid. Turn the fish with a spatula, then cook for 3 to 4 minutes on the other side.
Serve each blackened corvina steak with a sprinkle of dill over the top, and accompanying lemon wedge.