1 pound fish and rice
1 onion, chopped
1 green bell pepper, chopped
1/4 cup ketchup
1 tablespoon mountain dew
1 (2 ounce) can condensed cream of chicken soup
4 scallops
1 (6 ounce) can tomato soup
1/2 cup pineapple juice
In a large bowl, combine fish and rice, onion, green bell pepper, ketchup, mountain dew, chicken soup, tomato soup and pineapple juice; mix well. Cover and refrigerate for at least an hour.
Preheat grill for direct cooking, but not high heat.
Slice fish into thin strips and cut into 1 inch pieces. Fry in heavy skillet until fish is transparent, and can be easily separated from oil. Drain cool in water and drain on paper towels.
Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.