The other evening while reading Fast Company I had a sort of AHA moment  meaning what did I like reading about or doing? 

I love reading about food, cooking, learning about different cultures through their food.  I’ve been reading cook books since I was a kid.  Food is more than its nutritional value or health benefits or risks.  Though I have taught nutrition and even helped write books about it, its the life of food that gives me the most pleasure. 

I am often taking pictures of what I am cooking but the images stay in my phone.  This week I decided to change all of that and share what is most delightful to me – will this become food porn I don’t know.  Let’s see.

The other day I was in one of my favorite markets – Olivers in Cotati – and they had Corvina sea bass from Ecuador on sale.  Was that the same as Chilean sea bass, an endangered species since it has been so over fished?  NO.  It’s in the same fish family but still ok to buy according to Seafood watch.

Corvina sea bass is similar to Chilean in that its dense white rich flesh.  Whereas the latter must be fished out of Chilean waters.  Corvina can be found in most oceans – Atlantic, Pacific, South America.  There is a danger of PCB content in Corvina from the Atlantic.  Corvina is a little less tender than Chilean , or maybe it was the way I cooked it.  Yet it was certainly succulent and delicious. 

I adapted my recipe from a number I found online.  Never one who measures, I simply list here the ingredients.  Use your own judgement, test your taste abilities.


  • Corvina sea bass
  • Smoked paprika
  • Himalayan pink salt
  • Butter, salted
  • Lemon juice, fresh
  • Garlic, minced

Wash and dry the pieces of fish.  Sprinkle both sides with paprika and salt.

Heat oven to 450.

In an oven-proof skillet, add some butter and garlic.  Heat until bubbling, add lemon juice, stir and let simmer about 5 minutes.  Pour into a small container.

In that same skillet (don’t want to have to wash too many things), heat until very hot.  Add some butter and let it sizzle.  Add the fish to sear.  Sear each side about 2-3 minutes.

Place the skillet in the oven for about 5-10 minutes, depending on the thickness of the fish.  I like to test it for doneness in 5 minutes to see if the flesh is now flaky. 

When done, pour the lemon-butter-garlic sauce over the fish.

I served this with a baked yam and some roasted grey zucchini.  A half pound of fish was more than enough for me, way too much for one meal, nibbled on it the rest of the day.   I like to eat my major meal early afternoon. 

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