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

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.

Notes
Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

Serves 2