Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.




Tilapia Veracruz

Abuelo's Copycat Recipe

Serves 2

2 tilapia fillets
1/2 teaspoon Lawry's Seasoned Salt
1 tablespoon clarified butter

1 teaspoon butter, Clarified
1/2 teaspoon garlic, chopped
4 scallops
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.

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