Tilapia Veracruz

2 Tilapia filets
1 teaspoon butter
½ teaspoon chopped garlic
4 each scallops
4 each 41/50 shrimp
¼ cup diced tomatoes
6 poblano peppers (roasted and julianne sliced)
1 tablespoon white wine
1 dash Abuelos seasoning
¼ cup bloody marry mix
1 each guerrito pepper
2 each green olives

Season and sauté two tilapia filets. In separate pan add butter, heat and sauté shrimp scallops and garlic for 1 minute. Add tomatoes, peppers, and seasoning and sauté for 30 seconds. Add white wine and reduce. Add bloody mary mix, guerrito pepper, and olives and cook for 1 minute. Remove from flame and pour over fish. Serve with sides of your choice (rice and broccoli or steamed vegetables).