Rodrigo-Style Fish

Rodrigo-Style Fish

Pescado Rodrigo
6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: cilantro, fish, jalapeno, Maggi sauce, Mexican, Mexico City, Pescado, Rodrigo, seafood, Tilapia
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Rodrigo-Style Fish recipe from Pati's Mexican Table Season 3, Episode 7 "Sugar for Hubby"


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.

43 comments on “Rodrigo-Style Fish

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  1. 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!

  2. 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

  3. 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.

  4. 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!

  5. 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

  6. 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!

  7. 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!

  8. 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,

  9. 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!!!!

  10. 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!

  11. 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!

  12. 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…

  13. 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!!

  14. 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

  15. 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!!!

  16. 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).

  17. 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.

  18. 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!