Spicy Seafood Salsa

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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

Instructions:
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 and 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

From fl-seafood.com