Preheat oven to 350 degrees

Coat corvina with olive oil and season with sea salt and black pepper, roast for about 20 minutes or until flesh of fish seems firm to the touch.

in a sauté pan add chopped garlic and olive oil, add clams and mussels.

Cover the pan and cook until they all open. Turn off heat and keep covered until ready to serve

Before serving reheat mussels and clams , serve next to corvina on plate and use juice from the sauté pan on the corvina.

Top with lime slices and chopped cilantro.

In a small saucepan add the chopped onion with your butter and olive oil, Saute briefly and then add in the rice, continue to sauté for about 5 minutes until risotto grains are a little toasted.

Then begin adding in stock one cup at a time over medium heat stirring occasionally.

After adding the last cup of stock, add in the plum tomatoes and cumin, reduce the heat and allow to simmer until all of the stock has been absorbed (don't let it get too dry, it should be very moist)