Grilled Amber Jack with Pepper Corn Salsa Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Corn on the cob | 1 Cup (16 tbs) | |
| Roasted red peppers | 1 To taste, drained | |
| 1/2 cup peeled, diced ripe papaya | ||
| Cilantro | 1/4 Cup (16 tbs), minced | |
| Olive oil | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 4 (4-ounce) amberjack or yellowtail steaks (3/4 inch thick) | ||
| 1 tablespoon low-sodium soy sauce | ||
| Vegetable cooking spray | ||
Directions
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.
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.
Chef
