Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the black garlic mojo by finely mincing 6 cloves of black garlic and whisking them with 0.25 cup fresh lime juice, 2 tablespoons aji amarillo paste, and 0.25 cup olive oil in a small bowl.

2. 2

   Season 4 corvina fillets, each weighing 6 ounces, generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

3. 3

   Preheat a charcoal grill to medium-high heat, ensuring the grates are clean and oiled.

4. 4

   Place the seasoned corvina fillets on the hot grill grates and cook for 4 to 6 minutes per side, or until the fish is flaky and cooked through.

5. 5

   While the fish is grilling, combine 0.5 medium thinly sliced red onion, 2 diced ripe avocados, and 2 diced Roma tomatoes in a large bowl.

6. 6

   Transfer the grilled corvina fillets to serving plates, spoon 0.25 cup of the black garlic mojo over each fillet, and garnish with 0.25 cup chopped fresh cilantro.

7. 7

   Serve the Corvina Asada immediately with the avocado and tomato salad on the side.