| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Pati's Mexican Table cookbook, Bellinghausen Restaurant, Mexico City |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This extraordinary dish is popular in Mexico City. The sauce is delicious. Use Maggi sauce if you can find it. We usually only do 2 fillets for the two of us, but make at least 1/2 the sauce. |
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Serving Suggestions:
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Serve with corn tortillas that have been grilled slightly, or warmed in the microwave. If you want, flake the fish and eat it with a tortilla like a taco. |
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Ingredients:
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1/2 cup scallions, white and light green part only, thinly sliced on a bias 1/2 cup chopped cilantro leaves 1/4 cup freshly squeezed lime juice 1/4 cup olive oil 2 tbs. seeded and chopped jalapeño or serrano chile, or to taste 1 tbs. Maggi sauce (soy can be a substitute if you can't find Maggi) Kosher or coarse sea salt 6 tilapia fillets, abou 6 oz. each (or any other mild white fish such as sea bass, grouper, red snapper, or rockfish), rinsed and patted dry 1/4 tsp. kosher salt, or more to taste Pinch freshly ground black pepper All-purpose flour Vegetable oil 12 corn tortillas |
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Instructions:
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1. Make the sauce by combining the scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce and stir to mix well. Set aside for at least 15 minutes. Taste for salt level and add some if needed. 2 Sprinkle the fish fillets with salt and pepper. Spread some flour on a large plate and coat each fillet thoroughly on both sides. 3. Heat 1/4-inch of vegetable oil in a 12-inch 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 thoroughly brown on the bottom. Don't move the fish around, just let it cook for a few minutes so it will release from the pan. Turn over and sear the other side for about 3 minutes. The fish is ready when the thickest part is cooked through and flakes easily with a fork. Put the fish on a paper-towel-lined baking sheet and keep warm in a low oven (250°F). 4. Transfer fish to a platter and pour the sauce over it. Or, you can flake the fish and serve it drizzled with the sauce, ready for making a taco. Serve with warmed corn tortillas. |
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Related recipes:
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None |
2021-10-10