Abuelo’s Pescado Guerrero Recipe
Abuelo’s Pescado Guerrero is a dish featuring grilled fish, often tilapia or another white fish, topped with a savory sauce made from tomatoes, onions, bell peppers, and olives, offering a flavorful and hearty seafood entree.
Make this Straight-From-the-Restaurant Abuelo’s Pescado Guerrero Recipe at home and your Pescado Guerrero will taste just like Abuelo’s.
Photo is a Screen Shot from the Video
Abuelo’s Pescado Guerrero
An Abuelo’s Copycat Recipe
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Straight-From-the-Restaurant
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Abuelo’s Pescado Guerrero Recipe from 2012 is a Straight-From-the-Restaurant Recipe.
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Abuelo’s Pescado Guerrero
NOTE – Save yourself some time by reading the instructions COMPLETELY before starting to prepare the Abuelo’s Pescado Guerrero (Actually, this is a good idea for EVERY RECIPE) – Several steps can be done simultaneously or in a different order if desired (though ALWAYS cut the avocado JUST before serving).
NOTE – The Fish Fillets can be Grilled or Sautéed. There are separate instructions for each in the recipe.
Abuelo's Pescado Guerrero Recipe
Make this Straight-From-the-Restaurant Abuelo's Pescado Guerrero Recipe at home and your Pescado Guerrero will taste just like Abuelo's.
Yield: 2 Servings
Ingredients
- 1 Red Bell Pepper
- 1 Poblano Pepper
- 2 button Mushrooms
- 12 Spinach Leaves
- Two 5-ounce Mahi Mahi, Barramundi or Tilapia Fillets (Be sure fish is dry and fresh. If using frozen fish, allow to defrost in refrigerator. Pat dry with a paper towel before cooking.)
- 8 medium Shrimp peeled and deveined
- 8 Sea Scallops
- Olive Oil as needed
- Salt to taste
- White Pepper to taste
- 1 tablespoon Canola oil or Butter
- 1 tablespoon Butter
- 2 tablespoons White Wine
- 6 ounces Heavy Cream
- 1 Avocado
Instructions
Roasting Peppers
- 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. (Alternately, roast peppers in the oven by placing them on a cookie sheet under the broiler. Turn peppers 1/4 turn when skin starts to blister and blacken. Repeat 2 more turns to roast all sides and remove from oven.)
- When roasted, place peppers in a Ziploc bag and allow to cool.
- When they are cool, remove from bag.
- Remove all outer skin.
- Cut peppers in 1/2.
- Remove all seeds.
- Cut into 1/4-inch strips. Set aside.
Prepare Vegetables
- Wash mushrooms. Slice each mushroom into 4 slices. Set aside.
- Trim spinach. Set aside.
Prepare Seafood (Note - The Fish Fillets can be Grilled or Sautéed)
- Place fish fillets on a plate. If grilling, coat lightly with olive oil.
- Lightly season both sides of each piece with salt and white pepper.
- Place shrimp and scallops on a plate or separate plates, if you prefer.
- Lightly season both sides of each piece with salt and white pepper.
Grill Fillets
- Preheat oven to 400°F.
- Preheat grill and clean and oil grate.
- Place fillets on grill. Cook for about 2 1/2 minutes.
- Using a metal spatula, remove from grill.
- Place into a saute pan with grill marks up.
- Place 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.
- Remove from oven. Set aside and keep warm.
Sauté Fillets
- Preheat oven to 400°F.
- Place a sauté pan over medium heat.
- Add 1 tablespoon canola oil or butter.
- When oil is hot and shimmering or butter has melted and is hot (do not burn), place fish in pan with the meaty side down.
- Cook for about 2 minutes or until golden brown.
- Using a metal spatula turn fish.
- Place 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.
Prepare Guerrero Sauce
- Place a sauté pan over medium heat.
- Add 1 tablespoon of butter.
- When butter has melted and is hot (do not burn), add scallops, shrimp, mushrooms and roasted peppers. Sauté until shrimp is just turning pink.
- Add white wine to mixture. Cook until reduced by half.
- Add heavy whipping cream. Bring to a boil and reduce by 1/3. (Sauce should be thick enough to hold on fish.)
- Taste. Add salt and pepper, to taste.
- Remove from heat. Stir in spinach leaves.
Prepare Avocado
- Starting 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.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Cut into thin slices.
Serve
- Place a filet in the center of each plate.
- Place avocado fan on top of filet.
- Pour sauce over fish leaving avocado exposed.
- Serve immediately, hot.
Abuelo's Pescado Guerrero
An Abuelo's Copycat Recipe
To See ALL of Our Abuelo's Copycat Recipes - Click HERE To See ALL of Our Mexican Restaurant Copycat Recipes - Click HERE To See ALL of Our Seafood Copycat Recipes - Click HERE To See ALL of Our Shrimp Copycat Recipes - Click HERE Abuelo's Pescado Guerrero Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo is a Screen Shot from the Video Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Chef Luis and Abuelo’s presented on AbuelosTV YouTube Channel. Additional Information Courtesy of Wikipedia and is used by permission.
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