Total Time
15mins
Prep 10 mins
Cook 5 mins

An amazing, tasty recipe.

Ingredients Nutrition

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

  • 1 teaspoon butter, Clarified
  • 12 teaspoon garlic, chopped
  • 4 scallops
  • 2 shrimp, peeled
  • 14 cup diced tomato
  • 6 poblano peppers, roasted and julienned into 1/4-inch pieces
  • 1 dash Lawry's Seasoned Salt
  • 1 tablespoon white wine
  • 14 cup major peter's bloody mary mix
  • 1 guero chile
  • 2 green olives, sliced

Directions

  1. Season 2 Tilapia filets with Lawry's seasoned salt.
  2. Place 1 tablespoon clarified butter in sauté pan.
  3. Preheat pan over medium flame.
  4. Place Tilapia filets in sauté pan with the skin side facing up.
  5. Sauté 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.

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