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Grilled Amberjack with Pepper-Corn Salsa



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  • Cooking Time: N/A

Grilled Amberjack with Pepper-Corn Salsa

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Cut peppers in half lengthwise; remove and discard seeds and membrane.
Place peppers, skin side up, on a baking sheet; flatten peppers with palm
of hand. Broil 5-1/2 inches from heat (with electric oven door partially
opened) 15 to 20 minutes or until charred. Place peppers in ice water
until cool. Remove from water; peel and discard skins. Dice roasted
peppers, and place in a bowl. Set aside. Place corn on a baking sheet;
bake at 450°F for 12 minutes, stirring occasionally. Add corn, papaya,
cilantro, olive oil, and ground pepper to diced pepper. Brush amberjack
steaks with soy sauce. Coat grill rack with cooking spray; place on grill
over hot coals (400° to 500°). Place steaks on rack; grill, covered, 4 to
5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with pepper mixture.

Ingredients:

2 sm Sweet red peppers
1 c Fresh corn kernels -- about
2 Ears
1/2 c Papaya -- peeled and diced
1/4 c Fresh cilantro -- minced
1 ts Olive oil
1/2 ts Fresh ground pepper
1 lb Amberjack steaks -- 3/4-inch
Thick
1 tb Low sodium soy sauce
Vegetable cooking spray

Serves:

4 Servings
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