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You are here: Home > Archives > Recipes > Western Recipes > Main Dishes > Mexican Fish, the Rodrigo-style fish

Mexican Fish, the Rodrigo-style fish

December 4, 2014 by Holly Ford 7 Comments

Mexican Fish

My family loves Mexican food. I wish I can find a decent Mexican restaurant in our neighborhoods but there isn’t much to choose from. So that puts me into thinking that I should cook our family favorite Mexican food at home to satisfy our cravings. Unfortunately it is very difficult to find the Mexican groceries here in Argentina.

There is a pescaderia (fish market) that I go often to buy fresh seafood in San Isidro near I live. I found the fish below that looked similar to Tilapia. The fishmonger told me the name in Spanish, but the foreign name of one particular fish couldn’t stay that long in a tiny Korean woman’s brain. LOL!  I repeated  the fish name in my mind a few times to not to forget while I was finishing the shopping in the market, but it left me eventually and I couldn’t remember it by the time I got home. All I remember is that it started with “P”. When you reach over 40 yrs of age, memorizing something in foreign language doesn’t work well.

image-C

This particular Mexican fish recipe is called Rodrigo-style fish. I saw this recipe in a cookbook called Pati’s Mexican Table. She uses Tilapia for this recipe and also suggested to use any mild white fish fillet such as sea bass, grouper, red snapper or rock fish.

The skin of the fish is crisp and the flesh is soft yet firm. It is refreshingly delicious with the sauce made with green onion, jalopeño, lime and cilantro. So easy and simple to put together, this will make a great weeknight meal with some corn tortilla. Why not have yourself and your family a fish taco night with this recipe?

Mexican Style Fish

Pat dry your fish fillet with paper towel, and season well with salt and pepper. You will want to coat with flour before frying in oil.

jalopeño

The sauce is simple. Just chop green onion, jalopeño, cilantro. I removed the seeds from jalopeño. You can include if you desire more heat.

tutorial

Then mix with olive oil, lime juice and soy sauce. Season more with salt.

Mexican Fish

That’s all. Drizzle over your fried fish and enjoy the crispness this fish offers. The flaky meat is just so lovely. It is suggested to eat with corn tortilla, but for being an Asian, I ate with rice.  Nice, huh?

Hope you can give it a try if you get hold of fresh white meat fish fillet with their skin on. Even a fish hater might like this.

BK-Lg signature
Rodrigo Style Fish
Mexican Fish

Mexican Fish, the Rodrigo-style fish

Holly Ford
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Cuisine Mexican
Servings 6

Ingredients
  

  • 6 tilapia fillets about 6 oz each, or other mild white fish such as sea bass, grouper, red snapper, or rock fish, rinsed and patted dry
  • 1/4 teaspoon each kosher salt
  • freshly ground pepper to taste
  • All-purpose flour
  • vegetable oil for frying
  • 12 corn tortilla

For the sauce:

  • 1/2 cup thinly sliced green onion white and light green parts only
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 tablespoon seeded if desired and chopped jalopeño or serrano chili
  • 1 tablespoon soy sauce
  • Kosher salt to taste

Instructions
 

  • To make the sauce: combine the green onion, cilantro, lime juice, olive oil, jalopeño, and soy sauce. Set aside for 15 minutes. Season with salt if necessary to taste.
  • Season the fish fillet with salt and pepper. Coat each fillet with flour lightly.
  • Heat 1/4 inch of vegetable oil in a skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes until browned. . Turn and sear another 3 minutes on the other side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Transfer the fish to a peper towel-lined baking sheet and keep warm in a lo (250˚F) oven.
  • Transfer the fish to a platter and pour the sauce on top. Serve with corn tortilla.

Notes

This recipe is adapted from a cookbook “Pati’s Mexican Table”

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Filed Under: Archives, Main Dishes, Recipes, Western Recipes Tagged With: Fish, Seafood

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Comments

  1. kitchenriffs says

    December 4, 2014 at 9:52 pm

    We have several good Mexican restaurants close to us — we’re lucky. Really fun recipe — great way to prepare fish. Good stuff — thanks.

    Reply
    • Holly says

      December 5, 2014 at 8:04 am

      Lucky you! I miss good Mexican food.

      Reply
  2. Jeanne says

    December 5, 2014 at 3:45 pm

    Oh… that really looks scrumptious!

    Reply
  3. Jason says

    December 6, 2014 at 9:11 pm

    Names of fish frequently caught and available in fish markets in Argentina. (Spanish → English, 20 entries)

    http://wordcurious.com/wordlists/17-argentine-fish

    Just looked up out of curiosity.

    Your avid follower from Korea. ^^

    Reply
    • Holly says

      December 7, 2014 at 10:55 am

      I think, that’s it! Pescadilla. It was long slender fish with snapper-like meaty texture. Thanks, Jason!

      Reply
  4. MarieCHIARA says

    July 4, 2016 at 10:45 am

    This recipe is INCREDIBLE!! It is so packed with flavor. For this reason I’d say the sauce itself would feed three. I couldn’t get enough of it. I served this with cheesy rice and black beans and loved having the sauce soak into the rice as well once I poured it over the fish. Thanks for a great recipe!

    Reply
  5. Tae Wright says

    September 4, 2020 at 1:43 am

    This is an amazing recipe. I put a whole red snapper in a broiler instead of frying it and we had a fish taco night with black bean and corn salad.

    Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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