Abuelo'S Tilapia Veracruz

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

1. Season 2 Tilapia filets with Lawry's seasoned salt.
2. Place 1 tablespoon clarified butter in saute pan.
3. Preheat pan over medium flame.
4. Place Tilapia filets in saute pan with the skin side facing up.
5. Saute for 1 minute.
6. Turn filets and place in oven at 400F for 2 minutes to finish.
7. Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
8. For the sauce:
9. Heat butter over medium heat.
10. Add garlic, scallops and shrimp.
11. Saute for 1 minute.
12. Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
13. Add white wine to mixture and reduce.
14. Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
15. Remove from flame and pour over fish.
16. Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

tilapia fillets, salt, butter, sauce, butter, garlic, shrimp, tomato, peppers, salt, white wine, major, guero chile, green olives

Taken from www.food.com/recipe/abuelos-tilapia-veracruz-161254 (may not work)