Grilled Amberjack With Pepper Corn Salsa
|Sweet red peppers||2 Small|
|Fresh corn||1 Cup (16 tbs), cut from cob|
|Peeled diced ripe papaya||1⁄2 Cup (8 tbs)|
|Minced cilantro||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Amberjack steaks||4 Ounce|
|Low sodium soy sauce||1 Tablespoon|
|Vegetable cooking spray||1 Tablespoon|
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 pepper, and place in a bowl.
Place corn on a baking sheet; bake at 450° 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.