DirectionsStep1Over 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. (Alternately, roast peppers in the oven by …Step2When roasted, place peppers in a Ziploc bag and allow to cool.Step3When they are cool, remove from bag.Step4Remove all outer skin.Step5Cut peppers in 1/2.Step6Remove all seeds.Step7Cut into 1/4-inch strips. Set aside.Step8Wash mushrooms. Slice each mushroom into 4 slices. Set aside.Step9Trim spinach. Set aside.Step10Place fish fillets on a plate. If grilling, coat lightly with olive oil.Step11Lightly season both sides of each piece with salt and white pepper.Step12Place shrimp and scallops on a plate or separate plates, if you prefer.Step13Lightly season both sides of each piece with salt and white pepper.Step14Preheat oven to 400°F.Step15Preheat grill and clean and oil grate.Step16Place fillets on grill. Cook for about 2 1/2 minutes.Step17Using a metal spatula, remove from grill.Step18Place into a saute pan with grill marks up.Step19Place pan in preheated oven and bake for about 3 minutes. To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.Step20Remove from oven. Set aside and keep warm.Step21Preheat oven to 400°F.Step22Place a sauté pan over medium heat.Step23Add 1 tablespoon canola oil or butter.Step24When oil is hot and shimmering or butter has melted and is hot (do not burn), place fish in pan with the meaty side down.Step25Cook for about 2 minutes or until golden brown.Step26Using a metal spatula turn fish.Step27Place pan in preheated oven for about 3 minutes. To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.Step28Place a sauté pan over medium heat.Step29Add 1 tablespoon of butter.Step30When butter has melted and is hot (do not burn), add scallops, shrimp, mushrooms and roasted peppers. Sauté until shrimp is just turning pink.Step31Add white wine to mixture. Cook until reduced by half.Step32Add heavy whipping cream. Bring to a boil and reduce by 1/3. (Sauce should be thick enough to hold on fish.)Step33Taste. Add salt and pepper, to taste.Step34Remove from heat. Stir in spinach leaves.Step35Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.Step36Pull the two halves of the avocado apart and remove the pit with a spoon.Step37Use the spoon to scoop the avocado out of the skin.Step38Cut into thin slices.Step39Place a filet in the center of each plate.Step40Place avocado fan on top of filet.Step41Pour sauce over fish leaving avocado exposed.Step42Serve immediately, hotIngredientsIngredients1 Red Bell Pepper1 Poblano Pepper2 Button Mushrooms12 Spinach Leaves8 Medium Shrimp (peeled and deveined)8 Sea Scallopsadd Olive Oil (as needed)add Saltadd White Pepper1 tablespoonButter (or canola oil)1 tablespoonButter2 tablespoonsWhite Wine6 ouncesHeavy Cream1 AvocadoSee moreFrom secretcopycatrestaurantrecipes.comRecipeDirectionsIngredientsExplore furtherAbuelo's Restaraunts - Pescado Guerrero recipe (NEED …recipesecrets.netAbuelo's Pescado Guerro - Recipe Secretsrecipesecrets.netAbuelo’s Pescado Guerrero Recipes, Cooking seafood - …pinterest.comBest 2 Abuelos Guerrero Sauce Recipesalicerecipes.comAbuelo's Pescado Guerro Teri Ruebusch Copy Me Thatcopymethat.comRecommended to you based on what's popular • Feedback
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