Belizean-style Baked Corvina

Ingredients

In this Belizean adaptation of Corvina al horno, we incorporate Belizean spices and flavors to give the dish a distinct tropical twist. The original Peruvian recipe often includes ingredients like aji amarillo (yellow chili pepper) and Peruvian corn, which are replaced with Belizean spices and lime juice in this version. Additionally, the traditional accompaniments of coconut rice and beans are added to enhance the Belizean culinary experience. We alse have the original recipe for Corvina al horno, so you can check it out.

• 4 corvina fillets (approximately 6 ounces each) (113g) 4 corvina fillets (approximately 6 ounces each) (113g)
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) garlic powder 1 teaspoon (5g) garlic powder
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the vegetable oil, ground cumin, paprika, garlic powder, lime juice, salt, and pepper.
3. 3.
   Place the corvina fillets in a baking dish and pour the marinade over them, ensuring they are evenly coated.
4. 4.
   Let the fish marinate for 15-20 minutes to allow the flavors to penetrate.
5. 5.
   Bake the corvina in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Corvina fillets — Ensure that the corvina fillets are fresh and of high quality. If corvina is not available, you can substitute it with other white fish such as snapper or grouper.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of Belizean habanero pepper sauce to the marinade.
• Serve the Belizean-style Baked Corvina with a side of coconut rice and beans for a complete Belizean meal experience.
• If you prefer a spicier dish, you can increase the amount of paprika or add some chopped fresh chili peppers to the marinade.

Serving advice

Serve the Belizean-style Baked Corvina hot, garnished with fresh cilantro. Accompany it with a side of coconut rice and beans for a truly authentic Belizean meal.

Presentation advice

Place the baked corvina fillets on a bed of coconut rice and beans. Garnish with a sprig of fresh cilantro and serve with a wedge of lime for an appealing presentation.