Wholesale Fish Market Order Online

3 Ways To Shop

Buy fresh seafood at wholesale for distribution to your customers.
Fish Market
Local customers ... come to our fish market in San Diego!
Order Online
Fresh seafood delivered to your door. Flat-rate, one-day shipping. FREE for orders over $300!
Print Friendly

Corvina Grilled in Banana Leaf with Ancho Chili Glaze & Grilled Pineapple Salsa


This dish is reminiscent of an Oaxacan-style fish preparation where whole fish are steamed in banana leaves on an open fire. The banana leaves are a great cooking medium, allowing you to grill a very delicate and flaky fish without it sticking to the grill. Recipe courtesy Chef Mitch Conniff of Mitch’s Seafood. Serves 6



  • 6 6-oz pieces of Corvina
  • 6 banana leaf pieces for wrapping fish
  • 3 dried Ancho chilies
  • 3 cloves garlic
  • 1/2 yellow onion cut into rings
  • 1 cup orange juice
  • 1/4 cup honey
  • 1/2 pineapple cut into 1/2 inch rings
  • 1/2 cup soy sauce
  • 1/4 cup diced red pepper
  • 1/4 cup diced red onion
  • 1 diced Fresno chili (or other spicy pepper)
  • 1/4 cup chopped cilantro
  • Juice of 2-3 limes

How to Prepare:

  1. Ancho Chili Glaze: Heat a few tablespoons of oil in a heavy pan and toast the Ancho chilies until browned but not burnt. Remove from pan. Add garlic and onion and brown, turning frequently for a few minutes. Once onions are browned, add peppers back to pan followed by orange juice and cook until vegetables are soft. Transfer mixture to a blender and puree with honey until smooth.
  2. For the Pineapple Salsa: Pour the soy sauce over the pineapple and let marinate for about 20 minutes, reserving a few teaspoons for the finished salsa. Remove the pineapple from the soy and grill until slightly softened and charred. Dice pineapple, discarding skin and core. Combine with the red pepper, diced Fresno chili, cilantro, red onion, lime juice and reserved soy sauce.
  3. For the Fish: Pat fillets dry and brush with the prepared Ancho Chili Glaze. Wrap each fillet in a banana leaf to make a kind of pouch. Place each pouch seam side down onto grill and grill fish over medium heat until done. Remove pouches from grill and place seam side up on a plate. Open up each pouch but leave the fish on the banana leaf so the leaf is part of the visual presentation. Top each piece of fish with pineapple salsa and serve.



Print RecipeMail Recipe