3/4 lb. swordfish or tuna
1/3 c. minced red and yellow pepper
1/4 c. minced scallion, including green part
3 tsp. minced black olives

Mash fish, add other ingredients and mix well. If mixture seems dry, add a little milk to moisten. Shape into cakes. Cook in nonstick skillet, browning both sides. Serve with cocktail sauce. Makes 4 cakes. Serves 2 to 4.