Corvina A La Chorillana
with herb water and dehydrated goji berries
1 C. Sweet Basil Leaves
1 C. Cilantro Leaves
1/3 C. Water
1 Tbsp. Lemon Juice
Combine all ingredients in food processor. Using a strainer, remove any pieces of herb and keep remaining liquid.
For the Tomato Sauce:
2 Tbsp. Vegetable Oil
1 Tsp. Ground Annatto
1/2 Red Onion, Chopped
1/2 C. Cherry Tomatoes, Chopped
1/4 C. Dry Red Wine (I used Carmenere)
1/2 Garlic Clove, Minced
2 Tsp. Dried Oregano
1 Tsp. Red Pepper Flake
1 Tsp. Granulated Sugar
Salt, Pepper to taste
Heat oil in medium sized pot over medium heat. Add annatto and tip pot to spread oil across the bottom. Add tomatoes and onion into the hot oil. Let simmer for about 5 minutes, until onions become soft. Add red wine and sprinkle with garlic, oregano, red pepper, sugar, salt and pepper. Mix well. Let wine reduce by almost half. Keep warm until serving
For the Corvina:
2 4-5 oz. Corvina Filets
1/4 C. Lemon Juice
1/2 Tbsp. Dried Oregano
Salt, Pepper to Taste
2 Tbsp. Butter, Cut in Half
Coat Covina filets in lemon juice. Combine oregano, salt and pepper and sprinkle over all sides of filets. Refrigerate for at least one hour. Heat 1 tablespoon of butter in medium sized cast iron to medium-high heat. Once butter has melted, add Corvina filets. Allow to cook until golden brown before adding remaining tablespoon of butter. Flip filets and let cook for an additional 5-7 minutes, or until golden brown.
