Search the website

Pati's Mexican Table : TV Recipes

Pati Jinich Rodrigo-Style Fish

Rodrigo-Style Fish
Pescado Rodrigo

Serves: 6

Pescado Rodrigo" alt="Rodrigo-Style Fish
Pescado Rodrigo" />


For the sauce:

1/2 cup thinly sliced scallions (white and light green parts only)

1/2 cup chopped cilantro leaves and upper stems

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 coarse 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 coarse 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.

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.



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!

And your lovely message, just made my day. Thank you, Kelly!

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.

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).

P.S. we serve rice instead of tortillas, of course 😉

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!!!

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

Hola Maria, It’s the white rice from this recipe, minus the plantains and chile:

Thank you so much!!!

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!!

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…

Gracias, Norma!

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!

Thank you for trying my recipes, Stephanie!

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!

Leave a Comment

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2016 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up