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See also: Amberjack Article

Yield: 6 servings (microwave recipe)


    · 1/2 cup diced red bell pepper
    · 1/2 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
    · 1/2 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.

Florida Dept of Agriculture & Consumer Services

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