Rodrigo-Style Fish

Rodrigo-Style Fish
Print Recipe
6 servings Pescado Rodrigo
Ingredients
  • For the sauce:
  • 1/2 cup scallions thinly sliced, white and light green parts only
  • 1/2 cup cilantro leaves and upper stems chopped
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 tablespoons chopped jalapeño or serrano chile or to taste
  • 1 tablespoon Maggi sauce or soy sauce
  • kosher or coarse sea salt to taste
  • For the fish:
  • 6 ounces tilapia fillets , about 6 ounces each, or other mild white fish fillets (sea bass, grouper, red snapper or rockfish), rinse and pat dry
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • Pinch of freshly ground black pepper or to taste
  • all-purpose flour to coat fish fillets
  • vegetable oil
  • 12 corn tortillas store-bought or homemade
To Prepare
  • To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.
  • Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.
  • Heat 1/4-inch of vegetable oil in a large 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 crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.
  • Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.
Ingredients
  • For the sauce:
  • 1/2 cup scallions thinly sliced, white and light green parts only
  • 1/2 cup cilantro leaves and upper stems chopped
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 tablespoons chopped jalapeño or serrano chile or to taste
  • 1 tablespoon Maggi sauce or soy sauce
  • kosher or coarse sea salt to taste
  • For the fish:
  • 6 ounces tilapia fillets , about 6 ounces each, or other mild white fish fillets (sea bass, grouper, red snapper or rockfish), rinse and pat dry
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • Pinch of freshly ground black pepper or to taste
  • all-purpose flour to coat fish fillets
  • vegetable oil
  • 12 corn tortillas store-bought or homemade
To Prepare
  • To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.
  • Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.
  • Heat 1/4-inch of vegetable oil in a large 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 crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.
  • Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

  • kelly

    Pati,
    You’re my my new favorite celebrity chef!
    Last weekend, I made your chicken wings, mac and cheese and brownies with the caramelized pecans. All were a big hit and restaurant quality. This weekend I made your Rodrigo-style fish, using walleye that came out of our frozen lake! It was amazing! I can’t wait to try all of your recipes!
    You are beautiful, inspirational and a great chef!
    Keep up the good work!
    Kelly

    • Pati

      And your lovely message, just made my day. Thank you, Kelly!

  • Maria

    Hola Pati: acabo de ver tu programa de este pescado delicioso y en eso me llamo mi hijo Danny (yo tambien tengo mi Danny :)) y su pregunta fue cual seria un buen menu mexicano el dia de su boda.
    Lo primero que pense fue mole. Mi pregunta para ti es: tu vives en Maryland? O en esa area porque mi hijo vive en DC y la recepcion sera en el area de Olney, Maryland y esta buscando algun lugar de catering de comida mexicana ahi.
    Si tienes alguna sugerencia te lo agradeceria muchisimo.
    Disculpa que use este espacio para hacerte esta pregunta pero tu eres la experta en esto.
    Muchisimas gracias de antemano y como siempre te deseo que siguan los exitos.
    Maria F.

  • maluE

    i’m no longer that surprised that Filipino and Mexican food are sometimes similar .. both our countries were under Spain – 333 years for us .. Maggi and worcestershire sauces are staples for us too! .. say, have you tried our delicious banana catsup/ketchup? (look for Jufran brand; i get the ‘spicy’ version).

    • maluE

      P.S. we serve rice instead of tortillas, of course 😉

  • Cecilia

    Patty,
    No me canso de hacer esta receta. Cada vez que tengo visitas o mi novio me la pide la hago. Es una combinacion perfecta. El pastel es otro que me encanta. Te felicito por tu buen programa y tus grandes recetas. Eres la mejor!!!

    • Pati

      Gracias!

  • Maria

    Rodrigo-Style Fish
    I just saw the episode today and I was wondering what was the white rice recipe you used for the fish. If you could let me know I looked for the recipe on your website but I could not find it.

    Thanks so much
    Maria

  • Teija

    Pati, I made this fish with the Salsa tonight. My husband LOVED it!! He did not even realize it was Mexican food! It was so delicious !! I find I am craving everything you make on the show!!

  • Norma

    La salsa Maggie es glutamato monosodico liquido.El mejor sustituto que he encontrado es el Liquid Aminos de Braggs..Sabe muy parecido siendo una alternativa mas sana…

    • Pati

      Gracias, Norma!

  • Stephanie

    Pati, I just made your Rodrigo style fish! Excellent! Even my picky kids loved it! Oh, and after watching the breakfast episode this morning, I made the french toast rolls using apple butter. Really good. Thank you for your recipes..simple easy to make and delicious!

    • Pati

      Thank you for trying my recipes, Stephanie!

  • Joe Parnell

    Pati, The first show I watched,you made Shrimp Cocktail.I told myself I can do that. I grow sorona peppers and tomatoes. It was wonderful. All my buddies loved it. Next day one was knocking on my door with shrimp. Plan on doing fish next. Thanks for all good recipes!

    • Pati

      YAY!

  • Western Kind

    I have made for family twice (real fish skeptics among us), and there’s that quiet moment after the first bite where no one can believe how good it is! I love the show – Pati, the family and friends visits, the travel, and the pleasant, easy way to learn cooking such good food!!!!

    • Reading this just made my day!