Title: Grilled Amberjack with Pepper-Corn Salsa
Categories: Fish
Yield: 4 Servings

2 sm Sweet red peppers
1 c Fresh corn kernels -- about
2 Ears
1/2 c Papaya -- peeled and diced
1/4 c Fresh cilantro -- minced
1 ts Olive oil
1/2 ts Fresh ground pepper
1 lb Amberjack steaks -- 3/4-inch
Thick
1 tb 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 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