Abuelo's Copycat Recipe
2 tilapia fillets
1/2 teaspoon Lawry's Seasoned Salt
1 tablespoon clarified butter
1 teaspoon butter, Clarified
1/2 teaspoon garlic, chopped
2 shrimp, peeled
1/4 cup diced tomato
6 poblano peppers, roasted and julienned into 1/4-inch pieces
1 dash Lawry's Seasoned Salt
1 tablespoon white wine
1/4 cup major peter's bloody mary mix
1 guero chile
2 green olives, sliced
For the fish: Season two Tilapia fillets with Lawry's seasoned salt. Place 1 tablespoon clarified butter in saute pan. Preheat pan over medium flame. Place Tilapia fillets in saute pan with the skin side facing up.
Saute for 1 minute.Turn the fillets and place in oven at 400F for 2 minutes to finish. Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
For the sauce:.Heat butter over medium heat. Add garlic, scallops and shrimp.Saute for 1 minute.
Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds. Add white wine to mixture and reduce. Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.Remove from flame and pour over fish.
Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.