Meatless Friday: Silver Corvina with Cranberry Rhubarb Sauce

‘Tis the season for cranberries! This is a delicious way to put a new spin on an old holiday favorite. Silver corvina is a South American fish, and it’s one of the most delicious I’ve ever tasted. If you can find it, I highly recommend it. It’s easy to cook, and when I’ve found it, it’s been relatively inexpensive. But if it’s not available, you can easily substitute sea bass or snapper.

Silver Corvina with Cranberry Rhubarb Sauce

For the fish:

1 lb. silver corvina fillet
Juice of 1 lemon
2 T olive oil
½ cup white wine
Salt & paprika to taste

Preheat oven to 375. Lay the fish in a nonstick roasting pan or baking dish. Combine lemon juice, oil, and wine, then pour the mixture over the fish. Lightly sprinkle with salt and paprika. Bake for 20 minutes. If the pan dries out, add water or more wine.

For the sauce:

Juice of 1 lemon
¾ cup white wine
2 T olive oil
½ cup dried cranberries
½ stem rhubarb, thinly sliced
2 leaves basil, chopped
1/8 t salt
2-3 T honey
1/8 t dried ginger

Combine all ingredients in a saucepan. Simmer about 20 minutes, until the fish is done. Finish with a sprinkle of gorgonzola cheese, if desired. Enjoy!