Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Spicy Seafood Salsa |
Seafood-4074 |
| Ingredients |
|
| 1/2 |
cup red bell pepper, diced |
| 1/2 |
cup yellow bell pepper, diced |
| 3 |
tablespoons mild green chilies, 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 |
| |
|
| Preparation |
| 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 |
|
Look for "Fresh from Florida" ingredients
at your local store. |
