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.
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.
If you would like to reduce the saturated fat in this dish, use 3 tbsp. of olive oil instead of 3 tbsp. butter.
Corvina is high in protein, but very low in fat.
To reduce the spiciness of the dish, omit the ground red pepper. To make the hotter, increase the amount of red pepper to 2 tsp.
Be sure to use corvina while fresh; this type of fish spoils quickly.