Spicy Seafood Salsa |
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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 |