Yellow tail Corvina with mojo glaze

Yellow Tail Corvina is a brilliantly bright and clean fish with a delicate texture well suited for ceviche, though it holds up to a simple searing and a quick roast as we show you here, grilled fish is always wonderful though Corvina can dry out very rapidly. Grouper is a suitable substitute as they share a similar sweetness. The complete dish was served with the orange-guajillo mojo, jalapeño-ginger rice cakes and sauteed baby bok choy, we served this with a black-bean & port demi glace, though there is enough flavor in the mojo to be a substantial flavor profile. For an easy weeknight dinner try this over a bed of white rice and black beans with some steamed or grilled vegetables.  

Four 6 ounce filets skinned Corvina, or similar white fleshed fish 

1 recipe mojo glaze

1 1/2 cups chicken stock 

Fill a baking dish with 1/4" of chicken stock and set aside. Season the filet with salt and freshly ground pepper. Next heat olive oil in a saute pan, when hot but not smoking sear fish until golden brown; two minutes per side, in batches if necessary, remove to prepared baking pan. Brush glaze over the filets and roast at 400 degrees F for 5-8 depending on the thickness of the fish. You should be vigilant in checking the fish but the stock in the pan will aide in keeping the fish moist. Remove from the oven and keep warm, brush more glaze over fish and serve.