How to Cook Pescado Rodrigo

Serves: 6

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients needed to make Pescado Rodrigo:

• 6 tilapia fillets, rinsed and blot dry
• 12 corn tortillas, toasted
• All-purpose flour to taste
• ¼ tsp coarse sea salt
• Pinch of freshly ground black pepper
• Vegetable oil, for frying

For the sauce:

• ½ cup cilantro leaves, chopped
• 2 tbsp Serrano Chile, deseeded and chopped
• ¼ cup freshly squeezed out lime juice
• ½ cup scallions, thinly sliced
• 1 tbsp soy sauce
• ¼ cup olive oil
• Kosher salt to taste

Cooking instructions for Pescado Rodrigo:

• To cook the sauce, place the lime juice, soy sauce as well as olive oil in a small bowl and whisk them together along with jalapeno, cilantro plus scallions until well combined.
• Adjust the seasonings and let it rest for about 15 minutes.
• To cook the fish, rub a dash of seasonings all over the fish and dredge them with flour until well coated.
• Pour vegetable oil in a large skillet until it rises 1/4’’ from the base and heat it over high flame until it shimmers but doesn’t smoke.
• Lower the dredged fish into hot oil, few at a time, and fry for about 2-3 minutes or until they brown nicely.
• Flip it over and sear the other side in a similar manner or until they are cooked through and appears flaky when teased with a fork.
• Transfer the seared fish fillets onto a baking sheet, lined with paper towel and place it in the oven to keep warm at lowest temperature setting.
• Arrange them onto a serving platter and bather them with the sauce.
• Serve hot alongside toasted corn tortillas.

Image credit: Wikimedia Commons

Last Updated on April 2, 2013 by