How to Cook Pescado Rodrigo

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

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