My Pescado Guerrero

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November 08, 2012

Abuelo's is my favorite Mexican restaurant as I do really like their Pescado Guerrero. Wood-grilled, tender barramundi filets topped with fresh shrimp, scallops, mushrooms, spinach, roasted peppers and sliced avocado in a delicious white wine sauce. Every time we go to this restaurant I will order this entrée over and over without even looking on the Menu. Tonight, why not cook my own version of Pescado Guerrero. Instead of barramundi filets I used: 


1 Slice of Milkfish
10 Pieces of Shrimp
8 Pieces of Mushrooms
½ Red Bell Peppers
4 Tbsp of White Wine
3 Tbsp of Olive Oil
1 Can of Coconut Cream
3 Cups of Bachoy Salt to Taste

First, I roasted the Milkfish and Red Bell Peppers in the oven at 400 degrees for about 20 minutes. Heat the pan. Add the olive oil then sautée the shrimp, bell peppers and mushrooms. Add the Milkfish, white wine and coconut cream and bring to a boil. Season with salt according to your taste and add bachoy. Ready to serve.  

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