Rodrigo-Style Fish (Pescado Rodrigo) from 'Pati's Mexican Table'

For the Sauce: In a small bowl, combine scallions, cilantro, lime juice, olive oil, jalapeño, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt if necessary to taste before serving. For the Fish: Sprinkle fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides. Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add fish, in batches to avoid crowding, and sear for about 3 minutes, until thoroughly browned on the bottom. Don’t fiddle with fillets; let them brown completely so they release easily from the pan. Turn and sear for about 3 minutes on second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put fish on a paper-towel-lined baking sheet and keep warm in a low (250°F) oven. Transfer fish to a platter and pour sauce on top. Or you can do as I do and flake the fish and serve it drizzled with sauce, ready to make tacos. Serve with corn tortillas.