The key to good recipes is using fresh ingredients. Sounds so simple but it takes some planning before you go shopping.
In this Rodrigo Style Mexican Fish Cauliflower Rice, the planning began with the idea of topping the fish with a fresh herb sauce. I also have been eating a lot of rice because it is such a good compliment to the protein for the gluten free eater. I decided to change it up with cauliflower and made a cilantro version to emphasize the Mexican flavors. Here is a link to making CAULIFLOWER RICE and a simple MEXICAN RICE RECIPE.
Obviously, this recipe hails from South of the border but I did not find an article explaining its origin. The recipe I generally followed came from Pati’s Mexican Table and its Spanish name is PESCADO RODRIGO. I spiced the fish with my go to Mexican Adobo seasoning and a modest amount of Old Bay. I used both salmon and cod which I dredged in gluten free flour before pan frying.
The herb sauce is so aromatic and light. It comes together so easily in a blender. All the ingredients including cilantro, fresh lime, green onions, gluten free soy sauce, olive oil and lemon juice are thrown into a blender and pulsed. Salt is added to taste and that is it. For me I liked this cooking method because normally I marinade my proteins. By using the herb sauce as a topping and not a marinade, the freshness of the ingredients is really highlighted. If you are looking for super fresh recipe ideas, give this one a try.
The cast of characters.
The herb sauce blended.
The spiced fish.
Pan fyring the fish.
The Rodrigo Style Fish Cauliflower Rice plated.
Rodrigo Style Fish Cauliflower Rice
- 1 Bunch Cilantro rough chop
- 1/2 Whole Lime juiced
- 4 Whole Scallions
- 1/4 Cup Olive Oil
- 1/4 Cup Lemon Juice
- 1 Tbsp Gluten Free Soy Sauce
- 1 1/2 Lbs Cod cut in pieces
- 1/2 Lb Salmon
- 1 1/2 Tbsp Old Bay Seasoning
- 1 1/2 Tbsp Adobo Seasoning
- 1 Tbsp Olive Oil
- 1/4 Cup Gluten Free Flour (of choice)
Place all ingredients in a bowl and mix well. Set aside.
Cod and salmon rinsed and patted dry. Spice the fish well with the seasoning. Then, dredge in the flour. Heat the oil in a skillet on medium high eat.
Cook the seafood for 2 - 3 minutes per side.
Serve over cauliflower rice and top with the fish and finished off a generous amount of the sauce.
Serve and enjoy!
See link in post for a recipe on cauliflower rice.