Pescado Rodrigo

Blog_March 18, 2013-3

Pescado Rodrigo is a classic Mexico City recipe that comes from the restaurant Bellinghausen, established in 1915. Throughout Mexico you can find different versions of the basic recipe – flaky white fish seared until crispy, topped with a fresh, tangy sauce and stuffed in corn tortillas. Amazing. I’ve stuck pretty close to the traditional recipe, although I’ve added garlic. I like to serve on a platter like that pictured above and have guests flake off the fish and sauce to fill their own tacos. The tacos are even better with a dash of Cholula … if that’s your thing! 🙂

Pescado Rodrigo

Recipe Type: Dinner
Cuisine: Mexican
Author: Adapted from Pati Jinich’s recipe found in Pati’s Mexican Table
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 6
  • 1 bunch thinly sliced scallions (about 1/2 cup)
  • 1/2 cup chopped cilantro leaves
  • 1 jalapeno, seeds removed and minced
  • 3 garlic cloves, minced
  • 1 tbsp. soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • S/P
  • 6 filets mild white fish such as tilapia or cod
  • Flour to dust fish filets
  • Olive oil or canola oil
  • Corn tortillas for serving
  1. Combine scallions, cilantro, jalapeno, garlic, soy sauce, lime juice, and olive oil in a large bowl. Season with S/P. Set aside for at least 15 minutes.
  2. Season each fish filet with S/P and dust with flour.
  3. Heat about 2 tbsp. of oil in a large skillet and heat until hot, but not smoking. Add the fish, in batches so they don’t touch, and cook for about 3 minutes. Do not fidget with the fish – let it sear and brown on the bottom so it gets crispy and releases from the pan. Turn and brown the other side, about 3 minutes. The fish is ready when the thickest part easily flakes with a fork and is cooked through.
  4. Serve hot with the citrus sauce and with warm corn tortillas.

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