Mexican Fish, the Rodrigo-style fish
Crispy Rodrigo-style Mexican fish makes perfect fish tacos. Green onion jalopeño lime juice sauce adds a nice touch. Serve with corn tortilla!Recipe adapted from Pat's Mexican Table.
Ingredients
- 6 about 6 oz each tilapia fillets 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 chopped jalopeño or serrano chili optional
- 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 paper 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"