This was wild mexican sea bass or corvina. Very popular in latin america but not as popular stateside. This look like a great piece of fish so I decided to go with it. Very simply prepared with just sauteing the fish and pairing it with a spicy tomato sauce. I added the artichokes to this dish and it turned out to be a very good dish. Here is the recipe I hope you enjoy it!

Corvina with Tomato Saamjang and artichoke

1 lb of corvina cut into 4 oz pieces

2 tbsp of olive oil

2 tbsp of butter

salt and pepper

Tomato saamjang sauce

1/2 onion

4 hierloom tomatoes

3 garlic cloves

1 cup of water

3 tbsp of saamjang

4 tbsp of butter (optional)

5 baby Artichokes see recipe

mustard frill to garnish

For the Artichoke Baragouile,

Take the artichokes and pull off the outer tough leaves (wearing gloves helps you not to get pricked). Then take a pairing knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact. Trim the stems as well of all the green tough skin. Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process. Place in a pot filled with water, white wine, and 1 lemon juiced. Continue until you have all the artichokes peeled. Then add the rest of the ingredients along with salt. Take a piece of parchment paper and cut a large square. Then fold it over in half and then in half again. Then fold it diagonally into a triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the artichokes to keep them submerged under the water. Bring the pot up to a slowly to simmer, where the water is just barely bubbling. Cook the artichokes until they are just tender all the way through. Test the artichoke with a cake tester to check the doneness. Take off the heat and let the artichokes cool to room temp.

Tomato Saamjang Sauce,

Preheat grill until hot. Then take your tomatoes and char them good so they have a nice blackened exterior. Then place the tomatoes in a small pot with water and ssamjang. Bring to a boil and turn down to a simmer. Cook for about 15-20 minutes and then puree in a vitamix. While the blender is running add the butter. Adjust the seasoning with salt if need be. Set aside and keep warm.

To Finish,

In a saute pan on medium high heat add oil. Season the corvina with salt on both sides and place fillet side down in the pan. Cook for 5-6 minutes on that side and then add the butter. Meanwhile in a large saute pan heat your artichokes up until hot. At this point turn the fish over and cook for 1 minute and then take out of the pan. Place a spoonful tomato sauce on the plate. Add the artichokes next to it. Place the fish on top of the sauce and garnish with mustard greens. Serve and enjoy!

corvina with saamjang and artichoke.jpg