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Spicy Seafood Salsa

1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 tablespoons chopped mild green chilies
2 tablespoons chopped green onions
1 teaspoon ground coriander
1 teaspoon chopped fresh datil, or other hot pepper
1 tablespoon cornstarch
1 tablespoon balsamic vinegar
1 cup seeded, diced tomatoes
1 pound amberjack fillets, cut in bite sized pieces
1/2 pound calico scallops
2 tablespoons minced fresh cilantro
2 tablespoons chopped green olives

Image of Spicy Seafood Salsa

Combine first 6 ingredients in a microwave safe 10-inch diameter glass pie plate. Cover with waxed paper and microwave on high for 1-2 minutes. Combine cornstarch and vinegar; mix well and add to vegetable mixture. Cover and microwave on high for 2-3 minutes; stir. Mix in tomatoes, fish and scallops; cover and microwave on high for 2-3 minutes. Stir and cook for 2 additional minutes or until the fish flakes. Remove from microwave and top with cilantro and olives. Serve immediately.

Yield: 6 servings

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