Corvina is a Pacific white sea bass that is popular for making ceviche. You can substitute any firm fish in this recipe. Pink peppercorns are not true peppercorns, but the fruit of the Schinus molle tree, native to South America. They add a mildly pungent, sweet flavor that compliments the fish. It's important to grind the pink peppercorns very finely.
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- 4 sea bass fillets
- juice of 3 key limes
- 2 tablespoons chopped parsley
- 2 green onions, chopped
- 1/4 cup olive oil
- 1 cup all purpose flour
- 3 tablespoons butter
- 1 shallot, minced, or 1/4 cup minced onion
- 1/4 cup Pisco or white wine
- 1 tablespoon pink peppercorns, finely ground
- 1/2 cup whipping cream
- Salt and pepper to taste
- Mix olive oil, green onions, lime juice and parsley, and pour over the sea bass fillets. Allow to marinate for 30 minutes.
- Remove the fillets from the marinade. Reserve marinade.
- Dredge fillets in flour two times.
- Heat butter in a large skillet on medium high heat. Season fillets with salt and pepper.
- Cook fillets about 3-5 minutes on each side, checking for doneness. The fish should look opaque. Remove fillets to a plate and set aside in a barely warm oven while you make the sauce.
- Add the marinade to the pan. Add the shallot and cook until soft, about 5 minutes.
- Add the Pisco or wine and cook 2 minutes more. Add the peppercorns and cream, and cook until sauce thickens slightly.
- Season sauce with salt and pepper. Serve fish with rice, drizzled with peppercorn sauce.