Corvina asada (grilled corvina)

Instructions

1. Crush the garlic with a pinch of salt, then mix with the lemon juice, oil, cumin, paprika and pepper.
2. Brush the marinade over both sides of the fillets and leave to rest for 10 minutes at room temperature.
3. Heat a cast-iron pan or grill over high heat until it starts to smoke lightly.
4. Lay the fillets skin-side down first and cook for 4 to 5 minutes without moving them, until they release easily.
5. Turn them carefully and cook for another 3 to 4 minutes: the flesh should be opaque and flake into strips.
6. Make the salsa by finely slicing the onion and tomato, then season with salt, chopped parsley and lemon juice.
7. Serve the fish with the rice, plantains and salsa on the side.