Mexican Fish, the Rodrigo-style fish
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Mexican
Mexican Fish, the Rodrigo-style fish
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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.
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Ingredients
- 6 about 6 oz each tilapia rinsed and patted dry, or mild white fish like sea bass, grouper, red snapper, rockfish
- 1/4 teaspoon kosher salt
- black pepper freshly ground, to taste
- all-purpose flour
- vegetable oil for frying
- 12 corn tortilla
For the sauce:
- 1/2 cup green onion white and light green parts only, thinly sliced
- 1/2 cup cilantro chopped leaves
- 1/4 cup lime juice freshly squeezed
- 1/4 cup olive oil
- 2 tablespoon jalapeno chili optional, chopped, 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 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"
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