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Seafood


Rodrigo-Style Fish

Rodrigo-Style Fish
Pescado Rodrigo

Serves: 6

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

Ingredients

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.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Shrimp Cocktail Pacifico

Shrimp Cocktail Pacífico
Cocktail de Camarones del Pacífico

Serves: 6

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Cocktail de Camarones del Pacífico" />

Ingredients

1 pound medium shrimp, peeled

1 cup ketchup

3/4 cup freshly squeezed lime juice

1 tablespoon Worcestershire sauce

1 teaspoon Maggi sauce or soy sauce

2 tablespoons olive oil

1/4 cup finely chopped white onion

1 jalapeño or serrano chile, finely chopped, or to taste

1/2 cup coarsely chopped pimiento-stuffed olives

1/2 cup seeded and chopped ripe tomato

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped cilantro leaves

1 teaspoon dried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh

1/4 teaspoon kosher or coarse sea salt, or to taste

1 ripe Hass avocado, halved, pitted, meat scooped out and cubed

Tortilla chips, store-bought or homemade, or saltines

To Prepare

Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.

In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.

When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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January 11, 2011
Dried Shrimp Soup 1a-thumb-510x343-1695

Dried shrimp are used not only for the Caldo de Camarón, or Shrimp Soup or Broth. They are  also used to make shrimp patties that are then bathed in different mole sauces. Also to prepare tamales, rice, bean and potato dishes.  Even some salsas that used them ground as a seasoning and thickening base.

Dried shrimp come in different sizes, from the miniature ones smaller than 1/2″ to much larger ones bigger than 3″. Because they are lightly cooked, then salted and left to dry in the sun, they concentrate their flavor intensely and deeply. They are also quite salty.

Continue reading Dried Shrimp: Camarón Seco


June 25, 2008

I visited with Holly to create a Ceviche Puerto Vallarta, a great dish for a summer evening. Click below to learn how to make it.


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