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.
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"