1Cut the poblano pepper in half lengthwise and remove the seeds. Spray foil with Pam and place the pepper skin side up on foil. Place under broiler (several inches away from the heat) to roast. When skin turns light brown remove from oven - usually about 10 minutes. Remove the skin and coarsely chop the pepper. This will be added to the tomato mixture.
2In a small sauce pan heat olive oil and saute minced onion until tender. Add 1 can of italian style tomatoes, olives, white wine, poblano pepper, chipotle sauce and garlic (fresh pressed is best). Let sauce simmer while preparing the fish and other seafood.
3In a skillet heat small amount of butter or olive oil and heat to med-high heat. Season talapia with Paul Prudhomme Seafood majic or any blackening spice that you like. Press out 2 fresh garlic cloves on the talapia filets after turning them over. Cook fish approx 4 minutes on each side or until white and flaky in the middle. When fish is almost done add scallops and shrimp to the tomato mixture. Allow scallops to cook on medium heat 2-3 minutes. Be careful not to over cook because they will become rubbery.
4Serving suggestion: Serve with steamed brown rice and broccoli. Spoon liberal amounts of the tomato mixture over the top of talapia filets. Serves two. Hope you enjoy this as much as family does.