Rodrigo-Style Fish

Name: Rodrigo-Style Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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 sea salt (to taste); 6 tilapia fillets; 1/4 teaspoon kosher or 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)

Pescado Rodrigo

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

4.88 from 8 votes

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 sea salt to taste

For the fish:

6 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 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.

For the fish:

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.

Comments

60comments inRodrigo-Style Fish

Steven

Feb 17

Wow this was so good and simple. I have 30 lb of Rockfish fillets from a trip to the coast Last Summer. I needed a new recipe. I had everything in the fridge and in the pantry already and paired it with a corn black bean salad

1. Pati Jinich
  
  Feb 27
  
  Great idea Steven, yum!
  
Liz W.

Feb 15

Oh my God! I haven’t thought of this dish in years, and it was one of my favorites. There was a restaurant we used to go to in the Zona Rosa called the Bellinghausen that served it.

1. Pati Jinich
  
  Feb 21
  
  Exactly! That’s where I got the inspiration from 😉
  
Jo Lynn

Sep 20

Made this for dinner last night. My husband & I loved it !!! The sauce had a really nice flavor that complimented the fish beautifully.

1. Pati Jinich
  
  Sep 20
  
  So glad you guys enjoyed it!
  
Shauna Puente

Feb 02

This was so easy to make and so delicious! The whole family loved it. We made it into fish taco with a little green cabbage for crunch!

1. Pati Jinich
  
  Mar 13
  
  Yay, yum!
  
Vivian Limas

Feb 21

my husband and boys really enjoyed this recipe. What a wonderful way to enjoy fish. 5 star recipe . Thank you so much for sharing. Can’t wait to share this one with my friends.

1. Pati Jinich
  
  Feb 23
  
  Thanks so much for the review Vivian, hugs to you and your boys!
  
Beth M.

Sep 03

Pati, I love you and your show. I made this tonght with Trader Joe’s spinach polenta and oh my, it was fabulous. I added some chopped tomatoes to the sauce for some added flavor. It was such a taste sensation….my son and I loved it. My son is leaving for college tomorrow and I’m so happy I made this meal for his last night home.

1. Pati Jinich
  
  Sep 19
  
  Aw! Thanks so much Beth, so touched you picked one of my recipes for such a special night. Good luck to your boy in college 🙂
  
Petra Burchell

Mar 29

Easy to make and very tasty. Will make this again.

1. Pati Jinich
  
  Apr 11
  
  Glad you enjoyed it Petra, hope you are having a great weekend 😉
  
Cj Southerland

Mar 29

Hi, thank you for your recipes. I have a problem. This always takes away the favor of my dishes. My husband is one of those that doesn’t like cilantro! I usually just don’t add it to dishes. Seems he doesn’t mind if it’s cooked but won’t eat if fresh. I end up just adding it to mine. Is there an equivalent that will add a nice favor? Seems parsley people say is the answer but it’s kind of dull to me. Thanks for any info.

1. Pati Jinich
  
  Apr 11
  
  Hey CJ, most of the times the best thing is to leave cilantro out for those who don’t care for the flavor. Have a great Sunday!
  
2. Steven
  
  Feb 17
  
  I would substitute mint and a lemon balm type herb.Maybe fresh tarragon or summer savory
  
Jennifer

May 02

This recipe is excellent. We’ve made it monthly for years (from the cookbook). And we use it often when cooking for guests — it’s always a hit. We like cod, and it’s excellent in this. Even people who don’t like fish eat this up!

1. Pati Jinich
  
  May 11
  
  Glad you like this Jennifer!
  
Scott Vance

Jul 07

Hola Pati!
Thank you so much for this recipe. I made this today and ate it in homemade corn tortillas with homemade refried beans (all your recipes) with a little queso fresco. I had your favorite green rice as a side. These were by far the best fish tacos I have tasted! I will definitely be making these often. Thanks again!
Scott Vance

1. Pati Jinich
  
  Jul 08
  
  Sounds like you made a great meal, Scott!
  
Carmen

Apr 27

Hola Paty! Felicidades por tu programa en general…. todo está tan rico!!!!!!. Pero quisiera preguntarte, donde compras tus blusas! Me encantan!!!!! Yo soy de Guanajuato, pero vivo en El Paso TX. Acá en US no sabes donde podría encontrar esa ropa? Gracias por tu atención, y felicidades una vez más. Maricarmen.

1. Pati Jinich
  
  May 24
  
  Mil gracias, Carmen! Compro mi ropa en tiendas como J. Crew, Anthropologie, y THML Clothing.
  
Anonymous

Apr 30

How long will the sauce last in the refrigerator?

1. Pati
  
  May 02
  
  A few days in the fridge in a tightly sealed container.
  
Ana

Mar 19

My husband and kids loved this recipe. I love watching your show on Amazon everything you make looks so good!

1. Pati
  
  Mar 20
  
  So happy to hear you enjoyed the fish and the show, Ana.
  
Mary

Feb 14

Pati,
Not only do I enjoy watching you cook our great Mexican cuisine for everyone to enjoy and to visit the beautiful origin of where the plates was created is a greater gift! My mouth waters when I make some of your recipes serve them to my family and friends. Continue to do an awesome job and wishing you much more success!

1. Pati
  
  Feb 15
  
  Aw thank you so much Mary!
  
Siamese Mama

Jan 14

Yum! We are having it otra vex! Simple & so good. Like all your recipes! Thanks, Pati

1. Pati
  
  Jan 15
  
  Awesome!
  
Caren

Dec 17

I made this today, it was soo good ! Thanks Pati . I love your show

1. Pati
  
  Dec 18
  
  Yay!
  
norma moreno

Dec 16

Hola pati..just like to say I love watching your show..I have tried several recipes and they have been a hit…I am definitely going to try the Rodrigo style fish..thanks a bunch and much continued success

1. Pati
  
  Dec 18
  
  Oh I hope the fish is a hit like the other recipes 🙂
  
Kelly Lopez

Sep 06

Hola Pati! I cook a lot of fish in my home and by far this dish has been a favorite! I really enjoy your recipes! Absolutely doable!
I binged on your tv program on Amazon recently
Thank you!

1. Pati
  
  Sep 07
  
  Oh so happy to hear you binged watch my show! That’s awesome. Thank you so much, and I’m so glad your family loves the recipe.
  
Abigail Blake

Apr 27

I made this last night using turbot and we made tacos with it. Wonderful. I did add a splash of Worcestershire sauce. Will make this one often. Thanks!

1. Pati
  
  Apr 28
  
  Super happy you enjoyed it Abigail!
  
Laurie Gumerman-Ohayon

Feb 13

Just finished Rodrigo Fish and both my husband and myself absolutely loved it;) We skipped the Tortillas and had a yam with a Radish salad!!
Excellent and keep these great recipes coming,

1. Pati
  
  Feb 16
  
  Glad you enjoyed! Thank you!!
  
Western Kind

Aug 05

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!!!!

1. Pati
  
  Aug 10
  
  Reading this just made my day!
  
Joe Parnell

Jul 01

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!

1. Pati
  
  Jul 05
  
  YAY!
  
Stephanie

Feb 28

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!

1. Pati
  
  Mar 03
  
  Thank you for trying my recipes, Stephanie!
  
Norma

Feb 27

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…

1. Pati
  
  Feb 27
  
  Gracias, Norma!
  
Teija

Feb 17

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!!

Maria

Feb 15

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

1. Pati
  
  Feb 17
  
  Hola Maria, It’s the white rice from this recipe, minus the plantains and chile: http://patijinich.com/pati_2020/2012/09/white_rice_and_fried_plantains/
  
  1. Maria
    
    Feb 17
    
    Thank you so much!!!
    
Cecilia

Oct 14

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!!!

1. Pati
  
  Oct 15
  
  Gracias!
  
maluE

May 30

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).

1. maluE
  
  May 30
  
  P.S. we serve rice instead of tortillas, of course 😉
  
Maria

Apr 12

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.

kelly

Feb 22

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

1. Pati
  
  Feb 23
  
  And your lovely message, just made my day. Thank you, Kelly!

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