- 1/2 cup thinly sliced scallions, white and light green parts only
- 1/2 cup chopped cilantro leaves
- 2 tablespoons chopped jalapeño or serrano chile, seeded optional, or to taste
- 1 tablespoon Maggi sauce or soy sauce
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 lbs lingcod filets or cheeks (about 6 ounces each), or other mild, white fish such as red snapper or rockfish, gently rinsed and patted dry
- 1/4 teaspoon kosher or coarse sea salt, or to taste
- Pinch of freshly ground black pepper, or to taste
- All-purpose flour to dust the fish filets
- Vegetable oil for sautéing
- Corn tortillas, warmed
In a mixing bowl, combine the scallions, cilantro, jalapeño, Maggi sauce, lime juice and olive oil and stir to mix well. Set aside for at least 15 minutes. At this point, you can store the mixture, covered, in the refrigerator until ready to use. Taste for salt before serving.
Sprinkle the fish filets with salt and pepper. Place the flour on a large plate and coat each fillet thoroughly on both sides.
Place a large 12-inch skillet over medium-high heat. Pour in the vegetable oil to a depth of 1/4 inch and heat until hot but not smoking, about 2 minutes. Add the fish in batches, if necessary, to avoid crowding, and sear about 3 minutes per side. Don’t fiddle with them; let the bottom brown thoroughly so they release from the pan. Flip and brown the other side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork.
Place the fish on a platter and pour the sauce on top.
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