California Corbina Recipe

This California Corbina recipe is a simple, delicious way to enjoy the mild, sweet flavors of Pacific fish. With a light seasoning and a quick cooking method, it’s perfect for busy weeknights or special dinners. Ready in under 30 minutes, it’s healthy, versatile, and full of fresh, bright flavors.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: Main Course

Cuisine: Californian

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 California Corbina fillets about 6 oz each
1 tablespoon olive oil
1 garlic clove minced
1 lemon zested and juiced
Salt and pepper to taste
Fresh parsley for garnish
Optional: 1 tablespoon butter for a richer sauce

Equipment

Non-stick skillet or frying pan
Cutting board
Knife
Zester or grater (for lemon zest)
Serving plate
Tongs or spatula for flipping the fish

Method

Prepare the Fish: Rinse the California Corbina fillets under cold water and pat them dry with a paper towel.
Season the Fish: Drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest. Let them sit for 10-15 minutes to allow the flavors to meld.
Heat the Pan: Place a non-stick skillet on medium-high heat. Once heated, add olive oil or butter.
Cook the Fish: Place the fillets in the skillet and cook for 4-5 minutes per side, or until golden brown and the fish flakes easily.
Finish and Serve: Remove the fish from the skillet and squeeze fresh lemon juice over the top. Garnish with chopped parsley and serve immediately.

Notes

For a smoky flavor, try grilling the fish instead of pan-searing it.
If you can’t find California Corbina, other mild, white fish like tilapia or snapper will work as a substitute.
This recipe pairs well with a fresh salad, roasted vegetables, or quinoa.
Leftover fish can be stored in the fridge for up to 2 days. Reheat gently to avoid overcooking.
Feel free to add a garlic butter sauce for an extra rich and flavorful finish.