Pan-Fried Fish With Citrus Sauce

Try this Mexican-style fish recipe
Staff Writer
Pescado Rodrigo

Penny De Los Santos

Pescado Rodrigo

Pescado Rodrigo is a beloved dish in Mexico City, and I make it at least a couple of times a month. Fresh tilapia or other mild white fish, seared until crispy, then drizzled with a chunky citrus sauce, is the seafood to stuff into corn tortillas for tacos. This recipe comes from the Bellinghausen, a Mexico City restaurant established in 1915 and cherished by many families, including ours. Its classic hacienda style, complete with tiles and a working fountain, is so dignified that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes; it doesn't need to.

Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.

6
Servings
96
Calories Per Serving
Deliver Ingredients

Notes

The sauce can be made up to 24 hours ahead, kept covered and refrigerated. Mix well before using.

Ingredients

  • 1/2 Cup thinly sliced scallions, white and light green parts only
  • 1/2 Cup chopped cilantro leaves
  • 1/4 Cup lime juice
  • 1/4 Cup olive oil
  • 2 Tablespoons seeded (if desired) and chopped jalapeño or serrano chile, or to taste
  • 1 Tablespoon Maggi sauce or soy sauce
  • Kosher or coarse sea salt and freshly ground black pepper, to taste
  • Six 6-ounce tilapia fillets, or other mild white fish fillets, such as sea bass, grouper, red snapper, or rockfish
  • All-purpose flour, for coating the fish
  • Vegetable oil, for frying the fish
  • 12 corn tortillas, warmed

Directions

Preheat the oven to 250 degrees.

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, to taste.

Season the fish fillets with the salt and pepper, to taste. Spread some flour on a large plate and coat each fillet thoroughly on both sides.

Heat ¼-inch vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking, and line a baking sheet with paper towels.

Add the fish in batches to avoid crowding, and sear until thoroughly browned on the bottom, for about 3 minutes. (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.) Put the fish on the baking sheet and keep warm in the 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.) Serve with the corn tortillas.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
7g
29%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
61µg
9%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
14mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Magnesium, Mg
7mg
2%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
16mg
1%
Water
43g
2%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.