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| Grilled Amberjack With Pepper-Corn Salsa Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
2 small sweet red peppers
1 cup fresh corn kernels -- about
2 ears
1/2 cup papaya -- peeled and diced
1/4 cup fresh cilantro -- minced
1 teaspoon olive oil
1/2 teaspoon fresh ground pepper
1 lb amberjack steaks -- 3/4-inch
1 thick
1 tablespoon low sodium soy sauce
1 vegetable cooking spray
Cooking 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.
Recipe By : Cooking Light, 1994, p. 120
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
fish
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