Simple Gluten Free Kitchen

Rodrigo Style Fish with Braised Carrots and Citrus Cilantro Sauce

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Hi Friends,

I’m sure you may have noticed a lack of new posts on my blog. I have some important things that need my full attention at the moment. So blogging has kind of taken a back seat and will  most likely stay there for the next little while. Fortunately, I had my camera handy when I made Pescado Rodrigo for our Sunday lunch. Pescado rodrigo is a classic Mexican recipe made with tilapia. The fish is seared until crispy, then flaked and served with a citrus cilantro sauce on a corn tortilla. We wanted to eat it as a full fillet. Thus, I made quinoa and braised carrots to serve alongside. This is an easy and simple meal, although it takes an hour to braise carrots but they require virtually no work once they go in the oven.  All you have to do is to wait.

 

 

Tilapia is a tasty and thrifty fish admirably suited for frying but any white fish fillet that holds its shape would work well for this recipe. I simply  seasoned the fish fillets with salt and pepper and dusted with maize flour before frying. Maize flour is made by grinding dried yellow corn kernels and is not cornmeal. It is finer in texture and not gritty like cornmeal. Maize flour is often used in Punjabi cooking for making flatbread and to thicken stews. When my recipes list corn flour, I mean the white corn flour (not starch) and when my recipe lists maize flour, I mean the yellow corn flour. Corn is a gluten free grain, but you need to look for corn flour that has gluten free accreditation, as corn is sometimes processed in facilities that handle wheat, and can be subject to cross contamination. You can use either white or yellow corn flour for this recipe.

 

 

The accompanying citrus cilantro sauce is just wonderful over both tilapia and braised carrots. It’s a little spicy but the infusion of lime juice imparts a clean, refreshing flavor and balance out everything.

 

 

 

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Rodrigo Style Fish with Braised Carrots and Citrus Cilantro Sauce

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients

    For braised carrots
  • 680 g (24 oz) baby carrots or regular carrots, peeled and halved
  • 2-3 tsp grated ginger
  • 1 Serrano pepper, chopped
  • 3 tbsp olive oil
  • 1 tbsp maple syrup (optional)
  • 1/2 cup chicken or vegetable broth
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp ginger powder (optional)
  • salt to taste
    • For citrus cilantro sauce
  • 1/4 cup finely chopped cilantro
  • 1/2 cup finely sliced scallions (white and light green part, only)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 Serrano peppers, finely chopped (seeded if desired)
  • 1 1/2 tbsp soy free sauce (or any all purpose seasoning sauce)*
  • Salt to taste if using soy free sauce or tamari
    • Forr fish
  • 4 (4.75oz each) tilapia fillets, or other mild white fillets
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup maize flour
  • 1/3 cup vegetable oil
    • To serve
  • 1 1/2 cup cooked quinoa or rice

Instructions

  1. Heat the oven to 375°f.
  2. Fit the carrots in a shallow baking dish.
  3. In a small bowl, whisk the broth, olive oil, grated ginger, maple syrup, serrano peppers, salt, red chilli powder, cumin powder, and ginger powder and drizzle over the carrots.
  4. Cover the baking dish with aluminum foil.
  5. Braise the carrots in the oven until completely tender and easy to pierce with fork, about 45 minutes.
  6. Uncover the dish and continue to braise until the spices on top have toasted and carrots look a little shiny, about 15 to 20 minutes.
  7. While the carrots are in the oven work on fish and sauce.
  8. In a small bowl, combine the scallions, cilantro, lime juice, olive oil, serrano ( I also used 1 habanero) and soy free sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt, to taste.
  9. Sprinkle the fish fillets with salt and black pepper.
  10. Spread maize flour in a large plate and coat each fillet thoroughly on both sides.
  11. Heat a cast iron skillet or a 10-12" pan over medium heat with oil in it.
  12. When the oil is hot (but not smoking) place two fillets in the skillet, and sear for 2-3 minutes, until thoroughly golden browned on the bottom.
  13. Turn and sear for about 2 minutes on the second side.
  14. The fish is ready when the thickest part is cooked through.
  15. Transfer the seared fish fillets onto a baking sheet, lined with paper towel and place it in the oven to keep warm at lowest temperature setting.
  16. Serve the fish on a bed of quinoa along with braised carrots and spoon the chunky cilantro sauce on top.

Notes

The soy free seasoning sauce is my latest find. Even if you can eat soy this is a great product to try with rich flavor and less salt. It's made from coconut but has no coconut taste.

https://www.simpleglutenfreekitchen.com/2015/03/rodrigo-style-fish-with-braised-carrots-and-citrus-cilantro-sauce.html

 

The recipe is linked to Allergy Free Alaska.

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Reader Interactions

Comments

  4. Hi Balvinder! I’m so glad you had your camera handy to show us this. I have been craving fish tacos so planning to make it fish taco night this coming Sunday. I’m planning to use tilapia and I’d love to try it with the corn flour crust like you have here. It looks so delicious! It’s also super helpful to see the actual ingredients in the picture to know exactly what you’re using. Take care!

    Reply

  7. I totally understand having other things that need your attention. I feel like I have them all of the time. That is why I can only blog once a week. LOVE LOVE using tilapi for dinners bc it is so easy and so versatile and this Mexican dish using the fish sounds and looks wonderful

    Reply

  8. This looks delicious. There is no harm in having a relaxed attitude towards blogging for a while. It makes the creatives juices pouring when you return. Take care, Bal!

    Reply

  11. Gorgeous dish and glad you had your camera ready as it is beautiful and tasty. Great idea about the farina to coat. I bet it gives a little crunchy texture too. Yum. I hope life is settling down for you. Take Care

    Reply

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