Tilapia Veracruz

Ingredients:

2 Tilapia fillets

Veracruz sauce:

1 tsp. butter (clarified)
1/2 tsp. chopped garlic
4 large scallops
2 peeled large shrimp
1/4 cup diced tomatoes
6 roasted poblano peppers, stemmed, seeded and deveined, then julienned into 1/4″ strips
1 dash of Lawry’s seasoning salt
1 Tbsp. white wine
3/4 cup Major Peter’s bloody mary mix
1 chile guero
2 green olives

Instructions:

Season the Tilapia fillets with Lawrys seasoning salt. Preheat the pan over medium heat and add 1 tablespoon of clarified butter.

Place the fillets in the saute pan with the skin side facing up. Saute for 1 minute. Turn the fillets and place in a 350F oven for 2 minutes to finish.

Prepare the Veracruz sauce and ladle over the fish, leaving the ends of the fish exposed.

To prepare the Veracruz sauce, heat the butter in a saute pan over medium heat for about a minute. Add the scallops and shrimp and saute for a minute or two on each side. Add the tomatoes, poblano strips and seasoning and continue to cook for a minute. Add the bloody mary mix, chile guero and olives, continuing to cook for another minute.

Remove from heat and pour over fish.

Note: Make sure the edges of the fish are not covered with the sauce. Sauce should be bright and loose, not thick and dry.

Recipe from Abuelos .