Recipes and Links

Cod with Citrus and Cilantro Sauce

(Pescado Rodrigo)

Yield: 6 servings

Ingredients:

For the sauce:

½ cup thinly sliced scallions (root end removed, white and light green parts only), about 2-3 bunches

½ cup chopped cilantro leaves

¼ cup freshly-squeezed lime juice

¼ cup Flying Olive Lime or Cilantro and Roasted Onion Extra Virgin Olive Oil. If you like your food spicy, use Flying Olive Chipotle, Harissa, or Cayenne Red Chili,but I’d suggest a Combination of a spicy plus the Lime or Cilantro Oil to equal the total quantity

2 Tbsp seeded and finely chopped jalapeno or Serranoc chile, if desired.

1 Tbsp soy sauce

Kosher or coarse sea salt

For the fish:

6 Cod (pictured) or other mild white fish fillets (about 6-8 ounces each) such as sea bass, grouper, red snapper, or tilapia

¼ tsp kosher or coarse sea salt, or to taste

¼ tsp freshly ground black pepper, or to taste

½-3/4 cup all-purpose flour

1/3 - ½ cup Flying Olive Lime or Cilantro and Roasted Onion Extra Virgin Olive Oil. If you like your food spicy, use Flying Olive Chipotle, Harissa, or Cayenne Red Chili but I’d suggest a Combination of spicy plus the Lime or Cilantro Oilto equal the total quantity

12 corn tortillas, if making fish tacos

Directions:

To make the sauce: In a small bowl combine the scallions, cilantro lime juice, olive oil, jalapeno, and soy sauce. Stir to mix well. Set aside for at least 15 minutes for flavors to blend. Season with salt, if desired.

To make the fish: Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/3-1/2 cup Flying Olive Extra Virgin Olive Oil of Choice in a 12” skillet (cast iron is great here). Heat the oil until it begins to shimmer, about 3-5 minutes on medium heat. Be sure it doesn’t start to smoke. Add the fish, in batches to avoid crowding, and sear each side for about 3 minutes. The fish should be thoroughly browned on the bottom. Let the fillets brown completely so they easily release from the pan. The fish is done when the thickest part is cooked through and flakes easily with a fork.  

Transfer the fish to a platter and keep warm. Spoon the sauce on top. Or, you can flake the fish, drizzle on the sauce and make tacos, adding any additional condiments desired.

Inspired by a recipe in the beautiful cookbook by Pati Jinish, Pati’s Mexican Table, Houghton Mifflin Harcourt, NY 2013.

Submitted by Barb L.