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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 people
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Season the fish fillet with salt and pepper. Coat each fillet with flour lightly.
  3. 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.
  4. 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.
  5. 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"