Grilled amberjack with pepper-corn salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Sweet red peppers |
| 1 | cup | Fresh corn kernels -- about |
| 2 | Ears | |
| ½ | cup | Papaya -- peeled and diced |
| ¼ | cup | Fresh cilantro -- minced |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Fresh ground pepper |
| 1 | pounds | Amberjack steaks -- 3/4-inch |
| Thick | ||
| 1 | tablespoon | Low sodium soy sauce |
| Vegetable cooking spray | ||
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 5-½ 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.
Recipe By : Cooking Light, 1994, p. 120 From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File