2 (5 oz.) Mahi Mahi, Barramundi or Tilapia fillets
8 medium shrimp peeled and de-veined.
8 sea scallops
8 mushroom slices
6 ( 1/4 inch) red bell pepper strips – Roasted (see procedure below)
6 ( 1/4 inch) poblano pepper strips – Roasted (see procedure below)
2 tablespoons white wine
6 oz. heavy whipping cream
12 spinach leaves
1 avocado (optional)
Pepper Roasting Procedure: Over an open flame, roast poblano and red bell peppers. Using metal tongs, hold peppers over flame and roast until outer skin is charred, turning as necessary. When roasted, place in a Ziploc bag and allow cooling. When they cool, remove all outer skin, cut in half, remove all seeds and cut into ¼ " strips. Hold for later use.
Wash mushrooms and slice. Hold for later use. Trim spinach and hold for later use. Place fish on a plate and lightly season both sides with salt and white pepper. Be sure fish is dry and fresh. If using frozen fish, allow to defrost in refrigerator. Pat dry with a paper towel before cooking. Do the same procedure as above with the shrimp and scallops. The fish can be sauteed or grilled.
Grilling Fillets: Baste with olive oil before adding salt and pepper.Place on clean oiled grill. Cook for approx. 2 1/2 minutes. Using a metal spatula, remove from grill. Place into a saute pan with grill marks up. Place into 400 degree oven for approx. 3 minutes. (this depends on the type and size of fish you are using) To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.
Sauteing Fish Fillets: Place 1 tablespoon of canola oil or butter in a saute pan. Heat on medium fire. Place fish in pan with the meaty side down, cook for approx. 2 minutes or until golden brown. Using a metal spatula turn fish. Place into 400° oven for approx. 3 minutes. (this depends on the type and size of fish you are using) To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.
Preparing Guerrero Sauce: In a saute pan, heat 1 tablespoon of butter over medium heat. Add scallops, shrimp, mushrooms, roasted peppers, and sauté until shrimp is pink. Add white wine to mixture and reduce by half. Add heavy whipping cream. Bring to a boil and reduce by 1/3. Note: Sauce should be thick enough to hold on fish. Check salt and pepper level. Remove from flame and stir in spinach leaves.
To Serve: Place filet on center of plate, place avocado fan on top of filet. Pour sauce over fish leaving avocado exposed.
Serves 2