Abuelo'S Tilapia Veracruz - cooking recipe

Ingredients

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

Preparation

Season 2 Tilapia filets with Lawry's seasoned salt.
Place 1 tablespoon clarified butter in saute pan.
Preheat pan over medium flame.
Place Tilapia filets in saute pan with the skin side facing up.
Saute for 1 minute.
Turn filets 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.
Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.