I was wondering this myself as I'm trying to incorporate more fish in my diet and got a great deal on this at CM a few weeks ago.
From what I've found googling, it's a white firm flesh fish similar to Sea Bass. I found the stew recipe the other person replied with, but I also found a ton of ceviche recipes. YUM! Supposedly, the firm white flesh holds up well to the acid of the process of preparing this dish. I suppose any ceviche recipe would work, but I would check foodtv.com and then substitute the corvina. Something about tried and approved recipes take the scarys out of trying a new dish. *shrug*
Another recipe I found on the net was this simple recipe for the fish prepared in a garlic butter sauce. Very simple and more my style.
Corvina with Garlic Butter
(Corvina al Ajillo)
fillet of Corvina
salt to taste
white pepper to taste
chopped fresh parsley
wedge of lemon
Salt and pepper the fish fillet on both sides. Melt the butter in a skillet and cook the fish until done, about 3 to 4 minutes on each side. Remove the fish and add the chopped garlic. Cook gently over medium heat until soft, but not brown. Place the fish on a plate and spoon the garlic butter over it. Sprinkle some fresh chopped parsley and serve with lemon or lime wedges.
I'm including another link for a recipe on Epicurious for the ceviche. It also got good reviews.