Recipe - Grilled Amberjack With Pepper-Corn Salsa

2 small Sweet red peppers
1 cup Fresh corn kernels about
2 Ears
One half cup Papaya peeled and minced
One fourth cup Fresh cilantro minced
1 teaspoon Olive oil
One half teaspoon Fresh ground pepper
1 pound Amberjack steaks 3/4inch
Thick
1 tablespoon Low sodium soy sauce
Vegetable cooking spray

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 5One half 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 minced 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