| Step 1 |
In a small bowl, combine the scallions, cilantro, lime juice, olive oil, jalapeños and their brine, soy sauce, and mix well. Add salt if needed and set aside. |
| Step 2 |
Sprinkle the fish with salt and pepper. Heat oil in a large 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 browned on the bottom, so they release easily from the pan. Turn and sear for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. |
| Step 3 |
Transfer the fish to a platter and pour the sauce on top. Or you can flake the fish on a platter and serve it drizzled with the sauce, ready to make tacos. Serve with corn tortillas, slices of ripe avocado and Salsa Mexicana.
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Also find our products on :
- ½ cup thinly sliced scallions (white and light green parts only)
- ½ cup chopped cilantro leaves
- ¼ cup freshly squeezed lime juice
- ¼ cup olive oil, plus 2 tablespoons for cooking the fish
- ½ cup diced La Costeña pickled jalapeños
- 2 tablespoons brine from La Costeña pickled jalapeños
- ¼ cup soy sauce
- Kosher or coarse sea salt to taste
- 6 mild, white, flaky fish filets such as rockfish, grouper, red snapper, tilapia, rinsed and patted dry
- Coarsely ground black pepper to taste
- 12 corn tortillas
- La Costeña Homestyle Mexican Salsa to serve
- Ripe avocado, sliced
