Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table

Name: Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pinch Pinch of freshly ground black pepper, or to taste; 118 milliliters chopped cilantro leaves; 0 teaspoons kosher or coarse sea salt, or to taste; 12 corn tortillas, warmed; 6 servings All-purpose flour; 6 servings Sauce; 59 milliliters freshly squeezed lime juice; 59 milliliters olive oil; 118 milliliters thinly sliced scallions (white and light green parts only); 2 Tbsps seeded (if desired) and chopped jalapeño or serrano chile, or to taste; 1 Tbsp Maggi sauce or soy sauce; 1 kilograms tilapia fillets (about each), or other mild white fish fillets, such as sea bass, grouper, red snapper, or rockfish, rinsed and patted dry; 6 servings Vegetable oil

Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table might be just the main course you are searching for. This recipe makes 6 servings with 515 calories, 39g of protein, and 28g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of tilapia fillets, soy sauce, coarse sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Mexican cuisine.

Instructions

To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt if necessary to taste before serving.

Ingredients you will need

Lime Juice

Olive Oil

Green Onions

Cilantro

Sauce

Salt

Equipment you will use

Bowl

Sprinkle the fish fillets with the salt and pepper.

Ingredients you will need

Salt And Pepper

Fish Fillets

Spread flour on a large plate and coat each fillet thoroughly on both sides.

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Spread

All Purpose Flour

Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until thoroughly browned on the bottom. Don’t fiddle with the fillets; let them brown completely so they release easily from the pan. Turn and sear 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.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Put the fish on a paper-towel-lined baking sheet and keep warm in a low (250°F) oven.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Oven

Transfer the fish to a platter and pour the sauce on top. Or you can do as I do and flake the fish and serve it drizzled with the sauce, ready to make tacos.

Ingredients you will need

Sauce

Fish

Serve with corn tortillas.

Ingredients you will need

Corn Tortilla

Equipment

Ingredients

Servings:

1pinch

Pinch of freshly ground black pepper, or to taste 118milliliters

chopped cilantro leaves 0teaspoons

kosher or coarse sea salt, or to taste 12

corn tortillas, warmed 6servings

All-purpose flour 6servings

Sauce 59milliliters

freshly squeezed lime juice 59milliliters

olive oil 118milliliters

thinly sliced scallions (white and light green parts only)2Tbsps

seeded (if desired) and chopped jalapeño or serrano chile, or to taste 1Tbsp

Maggi sauce or soy sauce 1kilograms

tilapia fillets (about each), or other mild white fish fillets, such as sea bass, grouper, red snapper, or rockfish, rinsed and patted dry 6servings

Vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.