Rodrigo-style fish (Pescado Rodrigo) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • scallions
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute serrano chiles for jalapeño chiles; sea bass, grouper, red snapper, or rockfish for tilapia; and the book's "Homemade corn tortillas" for corn tortillas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano chiles for jalapeño chiles; sea bass, grouper, red snapper, or rockfish for tilapia; and the book's "Homemade corn tortillas" for corn tortillas.

  • JLDuck on December 05, 2021

    Delicious. I reduced the oil significantly and cooked it in a non stick pan. I used soy rather than Maggi sauce. The result was excellent. I accompanied the dish with Mango pico and tomato pico de gallo.

  • lkgrover on November 17, 2019

    I made a few adjustments to the sauce based on Yildiz100's and twoyolks' comments: 1 tablespoon olive oil, 1/2 tablespoon soy sauce (no Maggi), 1 1/2 limes; substitute parsley for cilantro. Used tilapia fillets. Simple fish tacos with a bright sauce.

  • Yildiz100 on August 12, 2019

    Sauce was too oily for me, consequently kind of bland and I needed to squeeze a bunch of extra lime on the fish. Would make again but omit most or all of the oil-there was enough from frying the fish.

  • twoyolks on January 13, 2014

    The fish is nice and simple but the sauce is overpowered by the Maggi seasoning.

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Reviews about this recipe

  • Serious Eats

    The fish is easy to cook, provided there is enough oil in the pan; and each element in the sauce adds a subsequent level of bright, fresh vibrancy to the crisp seafood.

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