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Grilled Amberjack With Pepper Corn Salsa

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  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.
Set aside.
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.

Recipe Summary

Main Dish

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Grilled Amberjack With Pepper Corn Salsa Recipe