Seafood Recipes: Spicy Seafood Salsa

Spicy Seafood Salsa
½ cup diced red bell pepper ½ 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 ½ pound calico scallops 2 tablespoons minced fresh cilantro 2 tablespoons chopped green olives
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

Spicy Seafood Salsa

½ cup diced red bell pepper
½ 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
½ pound calico scallops
2 tablespoons minced fresh cilantro
2 tablespoons chopped green olives

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