Grilled Amber Jack with Pepper Corn Salsa
|Corn on the cob||1 Cup (16 tbs)|
|Roasted red peppers||7 Ounce, drained (1 Jar, In Water)|
|Peeled diced ripe papaya||1⁄2 Cup (8 tbs)|
|Cilantro||1⁄4 Cup (4 tbs), minced|
|Olive oil||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Amberjack/Yellowtail steaks||16 Ounce|
|Low sodium soy sauce||1 Tablespoon|
|Vegetable cooking spray||1|
1. Place corn on a baking sheet; bake at 450° for 12 minutes, stirring occasionally. Transfer to a bowl. Add peppers and next 4 ingredients.
2. Brush steaks with soy sauce. Coat grill rack with cooking spray; place on grill over hot coals. Place steaks on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pepper mixture.