Ingredients

1/2 C. diced red bell pepper
1/2 C. diced yellow bell pepper
3 Tbsp. chopped mild green chilies
2 Tbsp. chopped green onions
1 tsp. ground coriander
1 tsp. chopped fresh datil, or other hot pepper
1 Tbsp. cornstarch
1 Tbsp. balsamic vinegar
1 C. seeded, diced. tomatoes
1 lb. amberjack fillets, cut in bite sized pieces
1/2 lb. calico scallops
2 Tbsp. minced fresh cilantro
2 Tbsp. chopped green olives

Cooking 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; 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

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)