By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
777 cal · 50 min
Grilled Corvina
Recipe GLPR2d64db33c7515c
A simple yet elegant whole fish grilled over medium-high heat. The fish is seasoned with salt and pepper, brushed with melted butter, and cooked skin-side down until the flesh flakes apart easily. The result is tender, juicy fish with crispy, flavorful skin. Perfect for serving 4 as a Caribbean-inspired main course.
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Ingredients
Vegetable oil
1 fish (4–5 lbs) Whole corvina, tilefish, or grouper (4–5 lbs), filleted with skin and scales intact
Kosher salt
Freshly ground black pepper
¼ cup Unsalted butter, melted
Directions
Prepare your grill for medium-high heat. If using charcoal, arrange coals so there is a shallow layer across the bottom with additional coals mounded to one side for heat adjustment. If using a gas grill, heat to medium-high. Have extra charcoal ready in a chimney starter if needed. Clean the grill grate thoroughly and brush it generously with vegetable oil to prevent sticking.
Pat the filleted fish dry with paper towels. Season the cut (flesh) side generously with kosher salt and freshly ground black pepper. Brush the seasoned side with melted butter, coating evenly.
Place the fish on the grill cut side down over medium heat, maintaining steady medium temperature by raking charcoal as needed. Cook for 10–18 minutes, depending on the thickness of the fillet, until the flesh is cooked halfway through and begins to turn opaque.
Using two long metal spatulas, carefully turn the fish so the skin side is now facing down on the grill. Continue cooking for another 10–18 minutes until the fish is fully cooked through. The flesh should easily separate from the skin and a small knife inserted into the thickest part should slide through without resistance, indicating the fish has reached a safe internal temperature of 145°F (63°C).
Transfer the grilled fish to a serving platter and serve immediately while hot.
Comments
Corvina is a coastal delicacy rarely stocked at Charlotte chains—you'll need to call ahead to a specialty seafood counter like the one at Harris Teeter or make a trip to a fishmonger in the Ballantyne or South End areas, adding real cost and planning friction to a weeknight. The recipe itself is honest and simple: about 10 minutes of hands-on work (scaling, oiling, seasoning, grilling) plus 40 minutes passive time, so the stated 50 minutes is accurate. At $18–24 per pound for corvina, cost per serving lands around $6–8 for the fish alone before butter and oil, making this a special-occasion dish, not a budget rotation. It reheats poorly—grilled fish dries out—so plan to eat it the same night, and the minimal ingredients mean no real leftovers strategy.
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